Indonesian Chicken Turnovers with Spicy Peanut Sauce

Try a winning new dinner idea for rotisserie chicken and Pillsbury® crescents!

  • prep time 50 min
  • total time 60 min
  • ingredients 17
  • servings 8

Ingredients

8
tablespoons Crisco® Pure Canola Oil
3/4
cup finely chopped onions
2
cups shredded rotisserie chicken (from 2-lb chicken)
1
tablespoon curry powder
3/4
teaspoon garlic powder
1/2
teaspoon cayenne pepper
1
can (6 oz) pineapple juice
1/4
cup canned crushed pineapple
1/4
cup raisins
1
tablespoon shredded coconut
2
tablespoons coarsely chopped bread-and-butter pickles (not pickle relish)
2
cans Pillsbury® refrigerated crescent dinner rolls
1/4
cup Jif® Creamy Peanut Butter
2
tablespoons soy sauce
2
tablespoons sugar
2
teaspoons white vinegar
1
tablespoon finely chopped green onion with top
  • 1 In 10-inch skillet, heat 3 tablespoons of the oil over medium heat. Add 3/4 cup onions; cook 2 to 3 minutes, stirring frequently, or until onions are softened. Add chicken, curry powder, garlic powder, and 1/4 teaspoon of the cayenne pepper; cook 2 minutes, stirring constantly. Stir in pineapple juice, crushed pineapple, raisins, coconut and pickles. Bring to a boil. Reduce heat to medium-low; simmer uncovered 7 to 10 minutes, stirring occasionally, or until liquid is absorbed. Remove from heat.
  • 2 Heat oven to 350°F. Unroll both cans of crescent dough; separate dough into 8 rectangles. Firmly press perforations to seal. Press each piece of dough into 7x3 1/2-inch rectangle. Cut each rectangle crosswise into 2 squares. Place about 2 tablespoons of chicken mixture onto center of each square; fold dough in half diagonally to form a triangle. With fork, seal edges. Place 2 inches apart on ungreased cookie sheet.
  • 3 Bake 11 to 15 minutes or until light golden brown.
  • 4 Meanwhile, in 1-quart saucepan, combine peanut butter, remaining 5 tablespoons oil, soy sauce, sugar, vinegar, remaining 1/4 teaspoon cayenne pepper, and green onion. Cook over medium heat, stirring constantly with wire whisk, or until thoroughly heated.
  • 5 To serve, place 2 turnovers on each of 8 plates. Drizzle each turnover with 1 teaspoon of the sauce. Serve with remaining sauce. Sprinkle turnovers with additional chopped green onion, if desired.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    510
    (
    Calories from Fat
    300),
    % Daily Value
    Total Fat
    33g
    33%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    3g
    3%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    900mg
    900%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    1g
    1%
      Sugars
    15g
    15%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    4%;
    Calcium
    2%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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