Thai Pies

Submitted by MarieRynr

"Delightful oriental appetizers. Serve individually or cut into bite sized squares. If pressed for time, use boboli rounds. As an alternative to the fiery chili sauce, combine 1/4 cup Hoisin sauce with 1 TBS each of water, sugar and sesame oil. Bring to a boil, reduce heat and simmer over low heat for 3 minutes. Recipe from Above and Beyond Parsley, a Kansas City Junior League cookbook."

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 8-12

ingredients

• 1⁄4 cup peanut oil
• 12 frozen dinner rolls, defrosted
• 3⁄4 cup szechwan peanut sauce
• 2 poached chicken breasts, shredded
• 1 -2 carrot, julienned or shaved
• 2 green onions, sliced thin diagonally
• 8 ounces monterey jack cheese
• Thai sweet chili sauce

directions

1. Grease baking sheets with some of peanut oil.
2. Brush rolls with remaining peanut oil and follow package directions for rising.
3. When rolls have risen, use hands to press each into a 4 inch circle.
4. Place on baking sheet and spread 2 TBS peanut sauce on each.
5. Scatter shredded chicken over peanut sauce.
6. Follow with carrots, green onions and cheese.
7. Drizzle chili sauce over all (sauce is hot, so use sparingly).
8. Bake at 375*F for 8 to 10 minutes.
9. Peanut sauce will darken if overbaked.