Thai Chicken Cresent Potsticker Sandwich
Thai Chicken Cresent Potsticker Sandwiches
Recipe By: Carol Krumbach - Petoskey, Michigan
"Finalist in the 2000 Bake-Off® Contest"
2 tablespoons plain yogurt or sour cream
1 tablespoon peanut butter
2 teaspoons curry powder
1 teaspoon ginger
1/2 teaspoon garlic powder
1 1/2 teaspoons soy sauce
1 cup frozen chopped cooked chicken breast -- thawed
1 1/2 cups shredded carrots
1 cup shredded hot pepper Monterey Jack cheese
1 (8-ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/2 cup mango chutney
1. Heat oven to 375 degrees F. 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; mix well.
2. Separate dough into 4 rectangles. Place on sprayed cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5-inch square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
3. Bake at 375 degrees F. for 15 to 20 minutes or until golden brown.
4. Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.
4 sandwiches
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