Thai Chicken Crescent Pot Sticker Sandwiches

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

  • 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
  • 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.
  • 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.
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