Chicken Rolls the Editors of Publications International, Ltd.
Makes 6 servings
|2||teaspoons vegetable oil|
|1||package (10 ounces) frozen stir-fry vegetables|
|2||packages (8 ounces each) cooked diced chicken|
|1||tablespoon hot Asian chili sauce with garlic (optional)|
|1||tablespoon hoisin sauce|
|1||package (about 15 ounces) refrigerated large crescent rolls|
|3||tablespoons orange marmalade|
|1||tablespoon plus 1 teaspoon white wine vinegar|
|1||tablespoon plus 1 teaspoon soy sauce|
- Preheat oven to 350°F.
- Heat oil in large skillet. Add frozen vegetables; cook until liquid has evaporated, stirring frequently. Add chicken, chili sauce and hoisin sauce; stir. Remove from heat. Cool 5 minutes.
- Separate crescent rolls on lightly floured board. Place 1/2 cup chicken filling on wide end of each roll; roll up to narrow point. Place rolls, seam side down, on ungreased baking sheet. Bake 18 to 20 minutes or until golden.
- Combine orange marmalade, vinegar and soy sauce. Serve as dipping sauce with Chicken Rolls.
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