Ingredients
2
cans (5 oz each) chunk chicken breast, drained
1/4
cup finely chopped red bell pepper
1/4
cup finely chopped yellow bell pepper
1/4
cup chopped green onions (4 medium)
2
tablespoons finely chopped fresh cilantro
2
tablespoons soy sauce
2
tablespoons honey
2
tablespoons creamy peanut butter
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
egg, well beaten
1
teaspoon white or black sesame seed
1
mango, peeled, seeded
1
teaspoon garlic chili sauce
1
tablespoon peanut butter
1
tablespoon packed brown sugar
2
tablespoons water
Chopped fresh cilantro
Preparation
Heat oven to 400°F.
In large bowl, stir together chicken, red and yellow bell pepper, green onions and 2 tablespoons cilantro. In small microwavable bowl, microwave soy sauce, honey and 2 tablespoons peanut butter on High 30 to 60 seconds or until softened; stir until combined. Drizzle over chicken mixture; toss to coat.
On ungreased cookie sheet, unroll dough into 2 long rectangles; press perforations to seal. Spoon half of chicken mixture lengthwise down center of each rectangle. Bring long sides of dough up over filling; firmly pinch seam and ends to seal.
Brush tops of dough with small amount of beaten egg. Sprinkle with sesame seed.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 10 minutes.
Meanwhile, in blender or small food processor, place Dipping Sauce ingredients. Cover; blend until pureed.
Cut appetizer into 1 1/2-inch slices. Garnish with cilantro. Serve warm with dipping sauce.
