Ingredients:
1 1/2 cups chopped cooked chicken
1/4 cup finely shredded carrots
3 tablespoons sliced green onions ( 3 medium)
3 tablespoons chopped cashews
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce
1 (8 ounce) cans refrigerated crescent dinner rolls
additional sliced green onions, if desired
Directions:
Heat oven to 375 F In medium bowl, mix all ingredients except dough and additional sliced green onions; set aside.
On large ungreased cookie sheet, unroll dough and separate into 4 rectangles; press each into 7×4 1/2-inch rectangle, firmly pressing perforations to seal.
Spoon about 1/2 cup chicken mixture onto one end of each rectangle. Fold dough in half over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape.
Bake 13 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet. Garnish with additional sliced green onions. Serve warm.
Servings: 4
Time preparation: 22 min.
Time total: 40 min.