Try a winning new dinner idea for rotisserie chicken and Pillsbury® crescents!
Bake-Off® Contest 45, 2012
Linda Blakely
Berne, New York
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8
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tablespoons Crisco® Pure Canola Oil
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3/4
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cup finely chopped onions
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2
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cups shredded rotisserie chicken (from 2-lb chicken)
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1
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tablespoon curry powder
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3/4
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teaspoon garlic powder
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1/2
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teaspoon cayenne pepper
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1
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can (6 oz) pineapple juice
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1/4
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cup canned crushed pineapple
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1/4
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cup raisins
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1
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tablespoon shredded coconut
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2
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tablespoons coarsely chopped bread-and-butter pickles (not pickle relish)
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2
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cans Pillsbury™ refrigerated crescent dinner rolls
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1/4
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cup Jif® Creamy Peanut Butter
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2
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tablespoons soy sauce
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2
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tablespoons sugar
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2
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teaspoons white vinegar
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1
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tablespoon finely chopped green onion with top
Steps
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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.
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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.
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3
Bake 11 to 15 minutes or until light golden brown.
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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.
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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.
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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.
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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.
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3
Bake 11 to 15 minutes or until light golden brown.
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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.
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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 PER SERVING
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 300
% Daily Value
- Total Fat
- 33g
- 51%
-
- Saturated Fat
- 7g
- 37%
- Trans Fat
- 3g
- Cholesterol
- 35mg
- 12%
- Sodium
- 900mg
- 38%
- Total Carbohydrate
- 37g
- 12%
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- Dietary Fiber
- 1g
- 6%
- Sugars
- 15g
- Protein
- 15g
- 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.
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