Pilsbury Bake-Off Contest 45, 2012
2Tbsp.Crisco® Pure Canola Oil,
1canPillsbury® refrigerated crescent dinner rolls,
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,
*#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.
No Nutritional Information Available