Chicken Crescent Pot Stickers

Here's a fun interpretation of a take-out favorite, with refrigerated crescent rounds hiding an Asian-flavored chicken filling. MORE+ LESS-

By Pillsbury Kitchens

April 3, 2014

cups shredded cooked chicken

1/4

cup shredded carrots

medium green onions, chopped (1/4 cup chopped)

1/3

cup hoisin sauce

tablespoons thick barbecue sauce

tablespoon grated fresh gingerroot

teaspoons sesame oil

teaspoons finely chopped garlic

cans (8 oz each) Pillsbury™ Place 'n Bake™ refrigerated crescent rounds

egg, beaten

tablespoons sesame seed

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1

Heat oven to 375°F. Grease or spray large cookie sheet. In medium bowl, mix chicken, carrots and onions. Stir in hoisin sauce, barbecue sauce, gingerroot, sesame oil and garlic.
2

Unroll dough from both cans on work surface, but do not separate. Firmly press perforations to seal. Roll or press each into 12x8-inch rectangle. Cut each rectangle into 8 squares. Spoon about 2 tablespoons chicken mixture in center of each square. Bring edges up, pinching together and twisting to form bundle.
3

Place on cookie sheet. Brush with beaten egg. Sprinkle with sesame seed.
4

Bake 14 to 18 minutes or until golden brown. Serve warm.

Rotisserie chicken is a great resource when you don't have cooked chicken on hand.
Fresh gingerroot looks like a gnarled tan-colored root. It adds a distinctive pungency and aroma to foods and is used extensively in dishes of the Far East.