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Bake-Off® Contest 45, 2012
Berne, New York

Indonesian Chicken Turnovers with Spicy Peanut Sauce

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

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  • 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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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