Ingredients
1 1/2
cups chopped cooked chicken
1/4
cup finely shredded carrot
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
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Additional sliced green onions, if desired
Preparation
Heat oven to 375°F. In medium bowl, mix all ingredients except dough and additional sliced green onions; set aside.
If using crescent rolls: On ungreased large cookie sheet, unroll dough; separate into 4 rectangles. Press each into 7x4 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On ungreased large cookie sheet, unroll dough; cut into 4 rectangles. Press each into 7x4 1/2-inch rectangle.
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.
