1/4
cup chopped drained water chestnuts (from 8-oz can)
3
tablespoons chopped green onions (3 medium)
2
teaspoons curry powder
1
egg, beaten
2
tablespoons chopped almonds
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Steps
1
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll both cans of dough on work surface; press each to form 12x9-inch rectangle. Cut each into 12 squares.
2
In medium bowl, beat cream cheese, milk and apricot preserves with electric mixer on medium speed until smooth. Stir in chicken, cheese, water chestnuts, onions and curry powder.
3
Spoon about 1 tablespoon chicken mixture in center of each square. Fold dough over filling; press edges with a fork. Place on cookie sheet. Brush with beaten egg; sprinkle with almonds.
4
Bake 10 to 15 minutes or until deep golden brown.
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Curry powder isn't a single spice, but a combination of many spices often including cardamom, cinnamon, chiles and cloves.
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