Asian Scallion Buns


Posted on March 20, 2012 at 7:12 AM

Updated Tuesday, Mar 20 at 7:12 AM

Asian Scallion Buns with Sweet and Sour Sauce


  •         2 tablespoons Crisco® Pure Canola Oil
  •        1 can Pillsbury® refrigerated crescent dinner rolls
  •        2 tablespoons sesame oil
  •        3/4 cup thinly sliced green onions (12 medium)
  •       1/4 teaspoon McCormick® Ground Black Pepper
  •        2 tablespoons Pillsbury BEST® All Purpose Flour
  •        2 tablespoons McCormick® Sesame Seed
  •       1/2 cup Smucker’s® Simply Fruit® Apricot Spreadable Fruit
  •       1/4 cup water
  •       2 tablespoons reduced-sodium soy sauce
  •       1/2 teaspoon McCormick® Ground Ginger
  •        1/4 cup rice vinegar
  •        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.