Pinterest

1K
Save

3K
Print

2K
Facebook

193
Email

293

Thai Chicken Crescent Pot Sticker Sandwiches

57 Ratings

10 Comments

Thai Chicken Crescent Pot Sticker Sandwiches

Prep 15 min
Total 35 min
Ingredients 11
Servings 4

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

By Pillsbury Kitchens

October 26, 2009

Bake-Off® Contest 39, 2000

Carol Krumbach

Petoskey, Michigan

Ingredients

tablespoons plain yogurt or sour cream

tablespoon peanut butter

teaspoons curry powder

teaspoon ground ginger

1/2

teaspoon garlic powder

1 1/2

teaspoons soy sauce

cup frozen chopped cooked chicken breast, thawed

1 1/2

cups shredded carrots (from 10-oz bag)

cup shredded hot pepper Monterey Jack cheese (4 oz)

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1/2

cup mango chutney

Steps

Hide Images

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 Facts

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%
Potassium: 350mg; 10%
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;