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Asian Scallion Buns with Sweet and Sour Sauce

(10)
  4 reviews
  • 30 min prep time
  • 40 min total time
  • 13 ingredients
  • 12 servings
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Crescent rolls get all twisted and saucy with a new sweet-and-sour apricot dip.

Bake-Off® Contest 45, 2012
Nancy Olson
Kingwood, Texas

Ingredients

2
tablespoons Crisco® Pure Canola Oil
1
can Pillsbury™ refrigerated crescent dinner rolls
2
tablespoons sesame oil
3/4
cup thinly sliced green onions (12 medium)
1/4
teaspoon ground black pepper
2
tablespoons Pillsbury BEST® All Purpose Flour
2
tablespoons sesame seed
1/2
cup apricot spreadable fruit
1/4
cup water
2
tablespoons reduced-sodium soy sauce
1/2
teaspoon ground ginger
1/4
cup rice vinegar
Dash crushed red pepper

Steps

  • 1 Heat oven to 350°F. Brush 2 large cookie sheets with canola oil. Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Brush rectangles with 1 tablespoon of the sesame oil. Top each rectangle with 3 tablespoons green onion; sprinkle with pepper. Starting with 1 long side of each rectangle, roll up. Cut each roll into 3 pieces. Twist each dough piece into 4-inch rope. Lightly coil each rope into small bun. On floured work surface, press each bun into 3-inch round. Place 2 inches apart onto cookie sheets. Brush buns with remaining sesame oil; sprinkle with sesame seed.
  • 2 Bake 10 to 14 minutes or until golden brown.
  • 3 Meanwhile, in 1-quart saucepan, heat spreadable fruit, water, soy sauce, ginger and vinegar over medium heat 3 minutes, stirring frequently, or until thoroughly heated; stir in red pepper. Transfer sauce to small serving bowl. Serve warm buns with sauce.
  • 1 Heat oven to 350°F. Brush 2 large cookie sheets with canola oil. Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Brush rectangles with 1 tablespoon of the sesame oil. Top each rectangle with 3 tablespoons green onion; sprinkle with pepper. Starting with 1 long side of each rectangle, roll up. Cut each roll into 3 pieces. Twist each dough piece into 4-inch rope. Lightly coil each rope into small bun. On floured work surface, press each bun into 3-inch round. Place 2 inches apart onto cookie sheets. Brush buns with remaining sesame oil; sprinkle with sesame seed.
  • 2 Bake 10 to 14 minutes or until golden brown.
  • 3 Meanwhile, in 1-quart saucepan, heat spreadable fruit, water, soy sauce, ginger and vinegar over medium heat 3 minutes, stirring frequently, or until thoroughly heated; stir in red pepper. Transfer sauce to small serving bowl. Serve warm buns with sauce.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
2g
10%
Trans Fat
1g
1%
Cholesterol
0mg
0%
Sodium
240mg
10%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
10g
10%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
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