Ingredients
1/2 pound lean ground beef (90% lean)1 envelope (1 ounce) Lipton beefy onion soup mix1/2 cup sliced water chestnuts, finely chopped1 cup canned bean sprouts, drained2 tablespoons chopped onion2 tubes (8 ounces each) refrigerated crescent rollsPrepared sweet-and-sour sauce, optionalPrepared hot mustard sauce, optional
Preparation
In a skillet, combine first 5 ingredients. Cook over medium heat, stirring often, until beef is browned and onion is tender.
Separate crescent dough into triangles; cut each one in half diagonally. Place 1 rounded teaspoon beef mixture in center of each triangle; fold dough over mixture. Press edges with a fork to seal. Place on ungreased baking sheet. Bake at 375° until golden, about15 minutes.
Serve with sweet-and-sour sauce and hot mustard sauce if desired.
