Here's a quick, fun dinner option that rolls up sautéed ground chicken, a rainbow of diced veggies, and a few staple Chinese ingredients in Pillsbury Place 'N Bake Crescent Rounds. The result is these delicious Chinese Takeout Turnovers, a snack or dinner idea that you won't be able to stop eating!
Chinese Takeout Turnovers
1 tsp canola oil
2 cloves garlic, minced
1 tbsp ginger, minced
1/2 lb ground chicken
½ red bell pepper, finely diced
1 small carrot, peeled and finely diced
½ cup water chestnuts, diced
1/2 cup sliced scallions, divided
1/3 cup hoisin sauce
2 tsp sesame oil, divided
Freshly ground black pepper, to taste
1 can (8 oz) Pillsbury Place 'N Bake refrigerated crescent rounds
1 egg, beaten with 1 tbsp water
1 tbsp sesame seeds
Heat the oil in a medium skillet over medium high heat. Saute the garlic and ginger for 1 minute, until fragrant and just barely starting to brown. Add the ground chicken and cook, crumbling it with a spoon. Add the bell pepper, water chestnuts, and ¼ cup scallions and cook for 2 minutes. Stir in the hoisin sauce and 1 teaspoon of the sesame oil. Season to taste with black pepper.
Heat the oven to 400 degrees. Remove the crescent rounds from the package and without separating, unroll the dough onto a floured cutting board. Brush lightly with the remaining teaspoon of sesame oil and sprinkle evenly with ¼ cup scallions. Roll the dough back up and separate into 8 pieces.
With the spirals facing up, roll each crescent round into a thin, 5 inch circle. Place 1/8 of the chicken filling, about ¼ cup, on to the center of the dough round and pinch the edges, using the egg wash to help seal. Brush the tops with egg wash and sprinkle with sesame seeds. Bake until golden brown, about 10-13 minutes.