TERIYAKI PUFFS

1/2 lb. sirloin steak
1/3 cup teriyaki sauce
1(8 oz.) can Pillsbury Crescent Rolls
1 cup water chestnuts, drained and sliced
FOR THE TERIYAKI SAUCE:
1/4 cup soy sauce
1 tbsp. sugar
1 tsp. grated onion
1 clove garlic, crushed
1/4 tsp. ginger
1 crushed bay leaf

Slice steak into 1/4 inch strips (partially frozen meat easier to slice). Marinate meat at least 1 hour.

Separate dough into 8 wedges. Cut each in half lengthwise. Place meat strip and water chestnut on each wedge of dough. Roll up and place on cookie sheet.

Bake at 375 degrees for 10 to 12 minutes or until golden brown. Serve hot.