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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/2
cup mango chutney
Preparation
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.
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.
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.
Bake 15 to 20 minutes or until golden brown.
Meanwhile, in 1-quart saucepan, heat chutney over low heat until hot, stirring occasionally. Serve chutney with sandwiches.
