March 27, 2012
Linda Blakely of Berne, N.Y., won $5,000 for her Crisco is Cooking Award recipe.
Prep Time: 50 Min
Total Time: 1 Hr
Makes: 8 (2 turnovers each) servings
8 tablespoons Crisco® Pure Canola Oil
3/4 cup finely chopped onions
2 cups shredded rotisserie chicken (from 2-lb chicken)
1 tablespoon McCormick® Curry Powder
3/4 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® 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 Pillsbury® refrigerated crescent dinner rolls
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
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.