Recipe by Sue Lau
Another type of Asian appy roll. Get your hot mustard and sweet & sour ready, :)
Top Review by Terrilynn
Absolutely out of this world great. They never made it to the table, they were gone right from the minute they came out of the oven. I used some Honey Mustard chicken fingers I had left over from yesterday and I left off the sesame seeds. Easy to do and great to eat. Ingredients and instructions were perfect. I'll be making these alot, not only for an appetizer but will be great for lunch, late night snacks - anytime for that matter. Thanks for posting.
- 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 See How It's Made
- Preheat oven to 375 degrees F.
- Beat egg lightly and set aside for egg wash.
- Mix together honey, soy sauce, and dry mustard in a bowl; add chicken, green onion, and pineapple and stir well.
- Unroll crescents and separate into 4 pieces and pinch together the seams.
- Cut each triangle crosswise into halves.
- 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).
- Brush top of roll with more egg wash and sprinkle with seame seeds.
- Place on an ungreased baking sheet while waiting for others to get done.
- Repeat procedure with rest of dough and filling.
- Bake in preheated oven for 10-15 minutes, or until rolls are a nice golden brown.
- Serve with hot mustard or sweet and sour sauce, if desired.