Bake-Off® Contest 45, 2012
Kingwood, Texas

Asian Scallion Buns with Sweet and Sour Sauce

Crescent rolls get all twisted and saucy with a new sweet-and-sour apricot dip.

(10)
4 reviews.
Save and Share
  • prep time 30 min
  • total time 40 min
  • ingredients 13
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
240mg
240%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
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