Ingredients

8

tablespoons Crisco® Pure Canola Oil

3/4

cup finely chopped onions

2

cups shredded rotisserie chicken (from 2-lb chicken)

1

tablespoon curry powder

3/4

teaspoon garlic powder

1/2

teaspoon cayenne pepper

1

can (6 oz) pineapple juice

1/4

cup canned crushed pineapple

1/4

cup raisins

1

tablespoon shredded coconut

2

tablespoons coarsely chopped bread-and-butter pickles (not pickle relish)

2

                        cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

1/4

cup Jif® Creamy Peanut Butter

2

tablespoons soy sauce

2

tablespoons sugar

2

teaspoons white vinegar

1

tablespoon finely chopped green onion with top

Preparation

In 10-inch skillet, heat 3 tablespoons of the oil over medium heat. Add 3/4 cup onions; cook 2 to 3 minutes, stirring frequently, or until onions are softened. Add chicken, curry powder, garlic powder, and 1/4 teaspoon of the cayenne pepper; cook 2 minutes, stirring constantly. Stir in pineapple juice, crushed pineapple, raisins, coconut and pickles. Bring to a boil. Reduce heat to medium-low; simmer uncovered 7 to 10 minutes, stirring occasionally, or until liquid is absorbed. Remove from heat.

Heat oven to 350°F. Unroll both cans of crescent dough; separate dough into 8 rectangles. Firmly press perforations to seal. Press each piece of dough into 7x3 1/2-inch rectangle. Cut each rectangle crosswise into 2 squares. Place about 2 tablespoons of chicken mixture onto center of each square; fold dough in half diagonally to form a triangle. With fork, seal edges. Place 2 inches apart on ungreased cookie sheet.

Bake 11 to 15 minutes or until light golden brown.

Meanwhile, in 1-quart saucepan, combine peanut butter, remaining 5 tablespoons oil, soy sauce, sugar, vinegar, remaining 1/4 teaspoon cayenne pepper, and green onion. Cook over medium heat, stirring constantly with wire whisk, or until thoroughly heated.

To serve, place 2 turnovers on each of 8 plates. Drizzle each turnover with 1 teaspoon of the sauce. Serve with remaining sauce. Sprinkle turnovers with additional chopped green onion, if desired.