I've been making these appetizers for over 40 years - have given the recipe to thousands of people - hope you enjoy them. They are really very easy to make - unfortunately, most people try too hard to make them "pretty". Putting them together will be easier each time you make them, but just remember they only have to be closed - not pretty when they are raw - they will look much better cooked. Can very easily be doubled or trippled.
N.B. They won't look like they do in the photo. I believe a whole crescent roll was used in these photos.
Notes from the Test Kitchen:
They are great for snacking on with red wine or for feeding the boys at the next game night. Next time I make these I may try using puff pastry instead of the crescent rolls for a lighter effect. Let me know how it goes if you try it!
hamburger (i use ground chuck)
water chestnuts (tuna fish size can) drained and finely chopped
bean sprouts (soup can size) drained and finely chopped
Brown hamburger in a large skillet. When all the red is gone, add the remaining ingredients and saute for about 10 minutes. Let cool slightly.
Unwrap a package of crescent rolls. CUT EACH CRESCENT ROLL IN HALF (very important) - they will not be evenly sized. Place 1 teaspoonful or so of meat mixture on each half of the crescent roll and wrap up (just pinch the dough around the mixture and make sure it is "closed") If you are using these right away, simply place each turnover on a cookie sheet about 1 inch apart. Continue with remaining crescent rolls and meat mixture.
Bake at 375 for approximately 15-20 minutes - until lightly browned.
If you are making these for later, place each turnover on a cookie sheet (get as many as you can on each sheet) - then place the cookie sheet in the freezer for about 10 minutes, until the turnovers are hardened slightly) - then you can just place them in plastic bag and freeze. When cooking the frozen turnovers, let them defrost slightly and cook them for about 5 minutes additional. Keep watching the bottoms so they don't burn.