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Thai Chicken Crescent Pot Sticker Sandwiches

(57)

10 reviews

15 min prep time
35 min total time
11 ingredients
4 servings

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

Bake-Off® Contest 39, 2000

Carol Krumbach

Petoskey, Michigan

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™ refrigerated Crescent Dough Sheet

1/2: cup mango chutney

Steps

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.

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; 35%
Saturated Fat 9g 47% Trans Fat 3g
Cholesterol: 55mg; 18%
Sodium: 860mg; 36%
Total Carbohydrate: 39g; 13%
Dietary Fiber 2g 8% Sugars 17g
Protein: 23g

% Daily Value*:

Vitamin A: 150%; 150%
Vitamin C: 4%; 4%
Calcium: 20%; 20%
Iron: 15%; 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 Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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