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    TERIYAKI PUFFS


    Source of Recipe


    Aunt Saunny

    1/2 lb. sirloin steak
    1/3 c. teriyaki sauce
    1 can (8 oz.) Pillsbury Crescent Rolls
    1 c. water chestnuts, drained and
    sliced

    --TERIYAKI SAUCE--

    1/4 c. soy sauce
    1 tbsp. sugar
    1 tsp. grated onion
    1 clove garlic, crushed
    1/4 tsp. ginger
    1 crushed bay leaf

    Slice steak into 1/4 inch strips (partially frozen meat easier to
    slice). Marinate meat at least 1 hour. Separate dough into 8 wedges. Cut
    each in half lengthwise. Place meat strip and water chestnut on each
    wedge of dough. Roll up and place on cookie sheet. Bake at 375 degrees
    for 10 to 12 minutes or until golden brown. Serve hot.


 

 

 

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