Stuffed Mini Crescents
My mom has been wanting me to make these little buns for some time now, and I always glance at this recipe when paging through the family recipe album. I thought I would give them a try. Little buns are this nice little morsels, packed with some interesting ingredients, wrapped in crescent rolls, frozen, then baked. I was a little skeptical at first, but wow, do these pack some interesting texture, and flavor, and definitely deserve a place on a plate at a party.
•1 lb ground beef, uncooked
•1 small onion, diced
•2 packages of beef flavored mushroom soup mix
•1 8 oz can of water chestnuts, drained, and chopped
•1 cup of bean sprouts, cleaned and chopped
•Pinch of Salt
•Pinch of Pepper
•2 tbsp oyster sauce
•4 tubes of crescent rolls
Bring all of your ingredients, without the crescent rolls, to a large bowl and thoroughly combine. Unfold your sheet of crescent rolls, and cut each triangle in half. Take about a tablespoon of the mixture and add to the center of each halved triangle. Next, begin to fold like a diaper, taking one side over, the other side over, and bringing up the front. Keep in mind that they might not fold completely, but don’t worry to much about that, do the best you can to seal them, without breaking the dough.
Add them to a cookie sheet, lined with parchment paper, and place them in your freezer, or if you are like me, put them outside (I live in Wisconsin), and let them freeze.
You have two options once they are frozen. Place them in a ziplock bag and place in the freezer for later use, or do what I did and preheat your oven to 350 degrees, and cook them on an ungreased cookie sheet for 25 minutes.
Once cooked, remove them from the sheet, let cool for a few minutes, then plate and serve. Trust me on this one, you will not be able to eat just one!