Curry Chicken Crescents
Crescent roll dough can be expensive. For a less costly pastry, buy phyllo. Brush 3 sheets with butter. Cut into squares, then fill with chicken mixture. Fold in the corners and seal as recipe directs.
1 cup chopped cooked chicken
1/4 cup sliced almonds
1/4 cup chopped red bell pepper
2 Tbsp sliced green onions
2 Tbsp chutney
1/2 tsp curry powder
1/3 cup mayonnaise
2 (12-ounce) refrigerated crescent roll dough
Preheat oven to 350°F. Combine chicken, almonds, bell pepper, green onions, chutney, curry powder and mayonnaise in a medium bowl.
Unroll crescent dough on a lightly floured surface. Separate into rectangles. Cut each rectangle into 8 squares.
Place a tablespoon of chicken mixture on each square of dough. Fold corners to enclose filling; press to seal.
Place filled pastries on an ungreased baking sheet. Bake until golden brown, about 10 minutes.
You can save the time of cooking and chopping chicken by using canned white meat chicken.