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Asian Scallion Buns with Sweet and Sour Sauce

Pilsbury Bake-Off Contest 45, 2012

Courtesy: Nancy Olson of Kingwood, TX


Quick and easy

Quick and easy

Quick and easy

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 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.

Bake 10 to 14 minutes or until golden brown.

Meanwhile, 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
Pilsbury Bake-Off Contest 45, 2012

Overall Rating