1. Preheat oven to 375°F (190°C). Lightly brush Large Round Stone with Handles with vegetable oil. Slice green onions using Color Coated Chef's Knife. Finely chop water chestnuts using Food Chopper. Combine turkey, green onions, water chestnuts, seasoning mix, cornstarch and soy sauce in Stainless (2-qt./2-L) Mixing Bowl; mix well. Combine egg yolk and water in (2-cup/500-mL) Prep Bowl; whisk well and set aside.
2. Unroll dough onto lightly floured Pastry Mat and roll into a 13 x 12-in. (33 x 30-cm) rectangle using Baker's Roller®. Using Pastry Cutter fitted with straight wheel, cut dough lengthwise into four strips, then crosswise into fourths to form 16 rectangles.
3. Using rounded Small Scoop, scoop turkey mixture onto centers of dough rectangles. Bring corners of each rectangle up toward center; pinch edges to seal. Arrange buns on baking stone; brush with egg yolk mixture using Chef's Silicone Basting Brush. Sprinkle buns evenly with sesame seeds, if desired.
4. Bake 16–18 minutes or until golden brown. Remove baking stone from oven to Stackable Cooling Rack. Serve buns with sauce.

Yield: 16 appetizers

Nutrients per serving: (1 appetizer, 1 tbsp/15 mL sauce): Calories 110, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 4 g, Sodium 340 mg, Fiber 0 g

Cook's Tips: If desired, regular refrigerated crescent dough can be substituted for the crescent dough with no seams.

Toasted sesame seeds can be substituted for the black or white sesame seeds, if desired.

Sweet and sour sauce or peanut sauce can be substituted for the Ginger-Wasabi Sauce, if desired.