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Snack: Thai Chicken Potsticker Crescent Wraps

Source of Recipe

Pillsbury


List of Ingredients

2 tablespoons plain yogurt or sour cream
1 tablespoon peanut butter
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 1/2 teaspoons soy sauce
1 cup frozen chopped cooked chiicken, thawed
1 1/2 cups shredded carrots
1 cup shredded pepper jack cheese
8 ounces refrigerated crescent roll dough
1/2 cup mango chutney


Recipe

Heat oven to 375ºF. Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce; mix well. Add chicken, carrots and cheese, mixing well. Separate dough into 4 rectangles. Place on sprayed cookie sheet. Firmly press perforations to seal. Press each rectangle to form a 5 inch square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal. Bake at 375ºF for 15-20 minutes or until golden brown. Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches. Makes 4.