Corned Beef Picnic Buns
|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.