Chinese Triangles

1/2 lb lean ground beef
1 cup bean sprouts
1/2 cup sliced water chestnuts, finely chopped
2 Tbl onion, minced
1 env beef and mushroom soup mix
2 8 oz cans refrigerated crescent roll dough

In a skillet, combine ground beef with bean sprouts, water chestnuts, onion and dry soup mix. Cook until beef is browned and onion is tender. Separate dough into triangles. Place about 1 tablespoon filling on each triangle. Fold dough over filling and pinch corners together to seal edges. Place on an ungreased baking sheet. Bake, uncovered at 375° for 15 minutes or until golden brown. Allow to cool. Place baking sheet in freezer until triangles are frozen. Transfer triangles to freezer bag. Label and freeze.

To serve: Heat in microwave. For crisper crust, broil or heat in toaster oven. Serve with Sweet and Sour sauce.