Cashew-Chicken Firecrackers

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  • 25|min prep time
  • 45|min total time
  • 11 ingredients
  • 20 servings

1
cup finely chopped cooked chicken
1/2
cup red bell pepper strips (1x1/4x1/4 inch)
1/2
cup shredded carrots (2 small)
1/3
cup coarsely chopped cashews
4
medium green onions, thinly sliced (1/4 cup)
3
tablespoons orange marmalade
1
teaspoon garlic-pepper blend
1
package (16 oz) frozen phyllo (fillo) dough sheets (40 sheets; 14x9 inch), thawed*
Olive oil cooking spray or 2 tablespoons olive oil
1/4
cup hoisin sauce
1/4
cup orange juice

Directions

  1. 1 Heat oven to 375°F. Spray cookie sheets with cooking spray. In medium bowl, mix chicken, bell pepper, carrots, cashews, onions, marmalade and garlic-pepper blend; set aside.
  2. 2 Work with 2 phyllo sheets at a time. Cover remaining sheets with plastic wrap and damp towel. On work surface, stack 2 phyllo sheets. Spray with cooking spray (2 seconds). Cut in half crosswise, forming 2 (9x7-inch) rectangles.
  3. 3 Spoon 1 rounded tablespoon chicken mixture on short end of each rectangle. Roll up; twist about 1 inch from each end, sealing tube and forming firecracker shape. Place seam side down on cookie sheet.
  4. 4 Repeat with remaining phyllo sheets and chicken mixture. Spray tops of appetizers with cooking spray (1 second for 2 appetizers).
  5. 5 Bake 18 to 20 minutes or until crisp and brown. Meanwhile, in small bowl, mix hoisin sauce and orange juice for dipping sauce. Serve sauce with warm "firecrackers."

Notes

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Tips

Nutrition Information

Recipe Step Photos

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