Spicy Barbecue Triangles with Raita

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1 1/2
cups refrigerated original barbecue sauce with shredded chicken (from 18-oz container)
teaspoons garam masala
teaspoon ground cumin
to 3/4 teaspoon ground red pepper (cayenne)
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet


1 1/2
cups Yoplait® Original Fat Free plain yogurt (from 2-lb container)
medium cucumber, peeled, seeded and finely chopped (1 1/4 cups)


  1. 1 Heat oven to 375°F. Grease 2 cookie sheets with shortening, or spray with cooking spray. In medium bowl, mix barbecue sauce with shredded chicken, garam masala, cumin and ground red pepper.
  2. 2 If using crescent rolls: Unroll both cans of dough. Separate into 8 rectangles; firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Cut into a total of 8 rectangles.
  3. 3 Press or roll each into 8x4-inch rectangle. Cut each in half crosswise to form 16 squares. Spoon about 1 tablespoon chicken mixture onto center of each square; fold dough in half over filling to form a triangle. Place on cookie sheets. Press edges with fork to seal.
  4. 4 Bake 12 to 18 minutes or until golden brown, switching position of cookie sheets in oven halfway through baking. Meanwhile, in small bowl, mix raita ingredients. Remove triangles from cookie sheets. Serve warm with raita.




Nutrition Information

Recipe Step Photos

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