Asian Scallion Buns with Sweet and Sour Sauce

Courtesy: Nancy Olson of Kingwood, TX
Prep Time:
30 minutes
Cook Time:
40 minutes
12 appetizers

Pilsbury Bake-Off Contest 45, 2012


2Tbsp.Crisco® Pure Canola Oil,

1canPillsbury® refrigerated crescent dinner rolls,

2Tbsp.sesame oil,

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

1/4tsp.McCormick® Ground Black Pepper,

2Tbsp.Pillsbury BEST® All Purpose Flour,

2Tbsp.McCormick® Sesame Seed,

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


2Tbsp.reduced-sodium soy sauce,

1/2tsp.McCormick® Ground Ginger,

1/4c.rice vinegar,

*#8226;Dash McCormick® Crushed Red Pepper,


1Heat 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.

2Bake 10 to 14 minutes or until golden brown.

3Meanwhile, 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

No Nutritional Information Available

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