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Bake-Off® Contest 39, 2000
Petoskey, Michigan

Thai Chicken Crescent Pot Sticker Sandwiches

"Thai" a chicken sandwich up with easy crescent rolls! Heated chutney finishes off the sandwiches.

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  • prep time 15 min
  • total time 35 min
  • ingredients 11
  • servings 4
 

Ingredients

2
tablespoons plain yogurt or sour cream
1
tablespoon peanut butter
2
teaspoons curry powder
1
teaspoon ground ginger
1/2
teaspoon garlic powder
1 1/2
teaspoons soy sauce
1
cup frozen chopped cooked chicken breast, thawed
1 1/2
cups shredded carrots (from 10-oz bag)
1
cup shredded hot pepper Monterey Jack cheese (4 oz)
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2
cup mango chutney

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce. Add chicken, carrots and cheese; mix well.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on cookie sheet.
  • 3 Press each rectangle to form 5-inch square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
  • 4 Bake 15 to 20 minutes or until golden brown.
  • 5 Meanwhile, in 1-quart saucepan, heat chutney over low heat until hot, stirring occasionally. Serve chutney with sandwiches.
  • 1 Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce. Add chicken, carrots and cheese; mix well.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on cookie sheet.
  • 3 Press each rectangle to form 5-inch square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
  • 4 Bake 15 to 20 minutes or until golden brown.
  • 5 Meanwhile, in 1-quart saucepan, heat chutney over low heat until hot, stirring occasionally. Serve chutney with sandwiches.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
460
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
9g,
9%
Trans Fat
3g
3%
),
Cholesterol
55mg
55%;
Sodium
860mg
860%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
  Sugars
17g
17%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
150%;
Vitamin C
4%;
Calcium
20%;
Iron
15%;
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; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.