Recipe - Crescent Rolls And Cheese Spread

FILLING
1 tablespoon Oil
One half cup Finely chopped onion
2 Garlic cloves, minced
One fourth pound Lean ground beef
1 cup Diced cooked potato
One half cup Diced cooked carrot
One half cup Green Giant Frozen Sweet
peas, thawed
5 teaspoon Soy sauce
1 teaspoon Curry powder
One half teaspoon Cumin
One fourth teaspoon Coriander
One fourth teaspoon Ginger
One fourth teaspoon Turmeric
1 ds Crushed red pepper flakes

CRESCENTS
2 8 ounce cans Pillsbury
Refrigerated Crescent
Dinner Rolls

HONEY DIPPING SAUCE
1/3 cup Honey
1 tablespoon Lime juice
1 tablespoon Soy sauce
One fourth teaspoon Crushed red pepper flakes
2 Garlic cloves, minced

Heat oil in large skillet over medium heat. Add onion and 2 minced garlic
cloves; cook and stir about 5 minutes or until onion is tender. Remove from
pan. Add ground beef; cook and stir 3 to 5 minutes or until browned. Drain.
Stir in onion mixture and remaining filling ingredients. Season to taste
with salt, if desired. Heat oven to 375 degrees. Separate one can of dough
into 4 rectangles; firmly press perforations to seal. (Keep remaining can
refrigerated until ready to use.) Cut rectangles in half crosswise to form
8 squares. Spoon heaping tablespoonful of filling in center of each square.
Fold one corner of dough over filling to form a triangular packet; firmly
press edges to seal. Repeat with remaining can of dough and filling. Place
on two ungreased cookie sheets. If desired, sprinkle triangles with cumin.
Bake on middle oven racks at 375 degrees for 10 to 15 minutes or until
golden brown, switching positions of sheets halfway through baking.
Meanwhile, in small bowl combine all sauce ingredients; mix well. Serve
warm sandwiches with dipping sauce. (One half cup sauce)