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Indonesian Chicken Turnovers with Spicy Peanut Sauce

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Indonesian Chicken Turnovers with Spicy Peanut Sauce
  • Prep 50 min
  • Total 60 min
  • Ingredients 17
  • Servings 8
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Try a winning new dinner idea for rotisserie chicken and Pillsbury™ crescents!
By Pillsbury Kitchens
Updated May 11, 2021
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Linda Blakely
Berne, New York

Ingredients

  • 8 tablespoons Crisco® Pure Canola Oil
  • 3/4 cup finely chopped onions
  • 2 cups shredded rotisserie chicken (from 2-lb chicken)
  • 1 tablespoon curry powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 can (6 oz) pineapple juice
  • 1/4 cup canned crushed pineapple
  • 1/4 cup raisins
  • 1 tablespoon shredded coconut
  • 2 tablespoons coarsely chopped bread-and-butter pickles (not pickle relish)
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1/4 cup Jif® Creamy Peanut Butter
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons white vinegar
  • 1 tablespoon finely chopped green onion with top

Steps

  • 1
    In 10-inch skillet, heat 3 tablespoons of the oil over medium heat. Add 3/4 cup onions; cook 2 to 3 minutes, stirring frequently, or until onions are softened. Add chicken, curry powder, garlic powder, and 1/4 teaspoon of the cayenne pepper; cook 2 minutes, stirring constantly. Stir in pineapple juice, crushed pineapple, raisins, coconut and pickles. Bring to a boil. Reduce heat to medium-low; simmer uncovered 7 to 10 minutes, stirring occasionally, or until liquid is absorbed. Remove from heat.
  • 2
    Heat oven to 350°F. Unroll both cans of crescent dough; separate dough into 8 rectangles. Firmly press perforations to seal. Press each piece of dough into 7x3 1/2-inch rectangle. Cut each rectangle crosswise into 2 squares. Place about 2 tablespoons of chicken mixture onto center of each square; fold dough in half diagonally to form a triangle. With fork, seal edges. Place 2 inches apart on ungreased cookie sheet.
  • 3
    Bake 11 to 15 minutes or until light golden brown.
  • 4
    Meanwhile, in 1-quart saucepan, combine peanut butter, remaining 5 tablespoons oil, soy sauce, sugar, vinegar, remaining 1/4 teaspoon cayenne pepper, and green onion. Cook over medium heat, stirring constantly with wire whisk, or until thoroughly heated.
  • 5
    To serve, place 2 turnovers on each of 8 plates. Drizzle each turnover with 1 teaspoon of the sauce. Serve with remaining sauce. Sprinkle turnovers with additional chopped green onion, if desired.

Nutrition Information

510 Calories, 33g Total Fat, 15g Protein, 37g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
7g
37%
Trans Fat
3g
Cholesterol
35mg
12%
Sodium
900mg
38%
Potassium
180mg
5%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
6%
Sugars
15g
Protein
15g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
10%
10%
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; 1 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Bake-Off is a registered trademark of The Pillsbury Company ©2012
  • Crisco is a trademark of The J.M. Smucker Company
  • Jif and Simply Jif are trademarks of The J.M. Smucker Company
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