Asian Scallion Buns with Sweet and Sour Sauce

Ingredients:

•	2 tablespoons Crisco® Pure Canola Oil
•	1 can Pillsbury® refrigerated crescent dinner rolls
•	2 tablespoons sesame oil
•	3/4 cup thinly sliced green onions (12 medium)
•	1/4 teaspoon McCormick® Ground Black Pepper
•	2 tablespoons Pillsbury BEST® All Purpose Flour
•	2 tablespoons McCormick® Sesame Seed
•	1/2 cup Smucker's® Simply Fruit® Apricot Spreadable Fruit
•	1/4 cup water
•	2 tablespoons reduced-sodium soy sauce
•	1/2 teaspoon McCormick® Ground Ginger
•	1/4 cup cup rice vinegar
•	Dash McCormick® Crushed Red Pepper

Directions:

1	Heat oven to 350°F. Brush 2 large cookie sheets with canola oil. Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Brush rectangles with 1 tablespoon of the sesame oil. Top each rectangle with 3 tablespoons green onion; sprinkle with pepper. Starting with 1 long side of each rectangle, roll up. Cut each roll into 3 pieces. Twist each dough piece into 4-inch rope. Lightly coil each rope into small bun. On floured work surface, press each bun into 3-inch round. Place 2 inches apart onto cookie sheets. Brush buns with remaining sesame oil; sprinkle with sesame seed.
2	Bake 10 to 14 minutes or until golden brown.
3	Meanwhile, in 1-quart saucepan, heat spreadable fruit, water, soy sauce, ginger and vinegar over medium heat 3 minutes, stirring frequently, or until thoroughly heated; stir in red pepper. Transfer sauce to small serving bowl. Serve warm buns with sauce.
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