Thai Chicken Crescent Pot Sticker Sandwiches

By Booper-2

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® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1/2 cup mango chutney

Details

Servings 1
Cooking time 35mins
Adapted from pillsbury.com

Preparation

Step 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.

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.

Meanwhile, in 1-quart saucepan, heat chutney over low heat until hot, stirring occasionally. Serve chutney with sandwiches.