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Corned Beef Picnic Buns

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  Cooked corned beef 6 Ounce, chopped
  Chili sauce 2 Tablespoon
  Mayonnaise 1⁄4 Cup (4 tbs)
  Pickle relish 1 Tablespoon
  Chopped onion 1 Tablespoon
  Monterey jack cheese 2 Ounce, diced
  Crescent rolls 8 Ounce, refrigerated (1 Can)
  Butter/Margarine 1 1⁄2 Teaspoon, melted
  Crushed potato chips 1⁄2 Cup (8 tbs)

Preheat oven to 375F (190C).
Grease 8 muffin cups.
In a bowl, combine corned beef, chili sauce, mayonnaise, pickle relish, onion and cheese.
Separate refrigerated dough into triangles.
Place about 2 tablespoons corned-beef mixture on each dough triangle near wide end.
Pull up sides of dough over filling.
Roll to opposite point of triangle until filling is completely covered.
Pinch edges to seal.
Place buns in greased muffin cups with point of dough on the bottom.
Brush tops with butter or margarine.
Sprinkle potato chips over buns.
Gently press chips into buns.
Bake until lightly browned, about 20 minutes.
Cool slightly on a rack.
Wrap warm buns in paper napkins or paper towels.

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Corned Beef Picnic Buns Recipe