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Asian Scallion Buns with Sweet and Sour Sauce
Courtesy: Nancy Olson of Kingwood, TX
Prep Time:
30 minutes
Cook Time:
40 minutes
12 appetizers

2 Tbsp. Crisco® Pure Canola Oil

1 can Pillsbury® refrigerated crescent dinner rolls

2 Tbsp. sesame oil

3/4 c. thinly sliced green onions (12 medium)

1/4 tsp. McCormick® Ground Black Pepper

2 Tbsp. Pillsbury BEST® All Purpose Flour

2 Tbsp. McCormick® Sesame Seed

1/2 c. Smucker's® Simply Fruit® Apricot Spreadable Fruit

1/4 c. water

2 Tbsp. reduced-sodium soy sauce

1/2 tsp. McCormick® Ground Ginger

1/4 c. rice vinegar

*#8226; Dash McCormick® Crushed Red Pepper


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 t
ablespoon of the sesame oil. Top each rectangle with 3 tablespoons green onion; sprinkle w
ith pepper. Starting with 1 long side of each rectangle, roll up. Cut each roll into 3 pie
ces. Twist each dough piece into 4-inch rope. Lightly coil each rope into small bun. On fl
oured work surface, press each bun into 3-inch round. Place 2 inches apart onto cookie she
ets. Brush buns with remaining sesame oil; sprinkle with sesame seed.
Bake 10 to 14 minutes or until golden brown.
Meanwhile, in 1-quart saucepan, heat spreadable fruit, water, soy sauce, ginger and vinega
r 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

No Nutritional Information Available


Pilsbury Bake-Off Contest 45, 2012