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Have weekend guests or company stopping by? These tasty snacks fill the bill whether served with a cool drink in the late afternoon or to accompany a chilled summer tomato or cucumber soup for lunch.

Prep Time: 10 Min

Total Time: 30 Min

Makes: 8 servings

Michael Foy
Portland, Oregon
Bake-Off® Contest 38, 1998
Recipe
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RECIPE TOOLBOX

INGREDIENTS

1
 (4.25-oz.) can chicken spread
1/4
 cup raisins
1/4
 cup coarsely chopped salted cashews
1/2
 teaspoon curry powder
1
 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
 Mango chutney, if desired

DIRECTIONS

1 Heat oven to 375°F. In small bowl, combine chicken spread, raisins, cashews and curry powder; mix well. 2 Separate dough into 8 triangles. Spoon about 1 tablespoon chicken mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape. 3 Bake at 375°F. for 8 to 12 minutes or until golden brown. Cool 5 minutes. Serve topped with chutney.
Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, make as directed--except fill each triangle with about 2 tablespoons chicken mixture and increase bake time to 11 to 15 minutes.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1/8 of Recipe)
  • Calories 200
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2g,
  • Cholesterol 10mg;
  • Sodium 410mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 1g,
    • Sugars 9g),
  • Protein 5g;
Percent Daily Value*:
  • Vitamin A 0.00%;
  • Vitamin C 0.00%;
  • Calcium 0.00%;
  • Iron 6.00%;
Exchanges:
  • 1 1/2 Starch;
  • 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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