1 sm. onion, minced
2 tbsp. butter
1/2 lb. ground chuck
1/4 c. double-strength beef bouillon
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
2 pkgs. refrigerated crescent dinner rolls

FILLING: Saute one small, minced onion in 2 tablespoons butter until soft. Add 1/2 pound finely ground chuck and cook until meat loses color. Add 1/4 cup double-strength beef bouillon, 1 teaspoon dill weed, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue to cook until liquid is absorbed. Cool mixture and add 1 beaten egg.

ASSEMBLY: Cut 3-inch squares from contents of 2 packages refrigerated crescent dinner rolls. Place small amount of filling on each and fold corner to corner to make triangles. Moisten edges and press together with tines of a fork to seal. Place on lightly oiled baking sheet. Bake at 350 degrees for 15 minutes, turning once. Makes 16.

Pirozhky also make a great appetizer.