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Thai Chicken Crescent Pot Sticker Sandwiches

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Ingredients

Scale
  • 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 crescent dinner rolls or 1 can (8 oz) refrigerated Crescent Dough Sheet
  • 1/2 cup mango chutney

Instructions

  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.

Find it online: https://legenrecipes.com/recipe/thai-chicken-crescent-pot-sticker-sandwiches/