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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another type of Asian appy roll. Get your hot mustard and sweet & sour ready, :) Ingredients:
1 cup chopped cooked chicken |
2 tablespoons chopped green onions |
1 tablespoon drained canned pineapple |
2 tablespoons honey |
1 tablespoon soy sauce |
2 teaspoons dry mustard |
1 (8 count) can pillsbury refrigerated crescent dinner rolls |
1 egg, beaten |
2 1/2 teaspoons sesame seeds, toasted |
Directions:
1. Preheat oven to 375 degrees F.
2. Beat egg lightly and set aside for egg wash.
3. Mix together honey, soy sauce, and dry mustard in a bowl; add chicken, green onion, and pineapple and stir well.
4. Unroll crescents and separate into 4 pieces and pinch together the seams.
5. Cut each triangle crosswise into halves.
6. Spoon 1 tablespoonful of mix onto each dough piece, pull corners to center, and roll up to seal (brush with egg wash to ensure seal).
7. Brush top of roll with more egg wash and sprinkle with seame seeds.
8. Place on an ungreased baking sheet while waiting for others to get done.
9. Repeat procedure with rest of dough and filling.
10. Bake in preheated oven for 10-15 minutes, or until rolls are a nice golden brown.
11. Serve with hot mustard or sweet and sour sauce, if desired.
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