2 cups shredded cooked chicken
1/4 cup shredded carrots
4 medium green onions, chopped (1/4 cup chopped)
1/3 cup hoisin sauce
2 tablespoons thick barbecue sauce
1 tablespoon grated fresh gingerroot
2 teaspoons sesame oil
2 teaspoons finely chopped garlic
2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds
1 egg, beaten
2 tablespoons sesame seed
1. Heat oven to 375°F. Grease or spray large cookie sheet. In medium bowl, mix chicken, carrots and onions. Stir in hoisin sauce, barbecue sauce, gingerroot, sesame oil and garlic.
2. Unroll dough from both cans on work surface, but do not separate. Firmly press perforations to seal. Roll or press each into 12x8-inch rectangle. Cut each rectangle into 8 squares. Spoon about 2 tablespoons chicken mixture in center of each square. Bring edges up, pinching together and twisting to form bundle.
3. Place on cookie sheet. Brush with beaten egg. Sprinkle with sesame seed.
4. Bake 14 to 18 minutes or until golden brown. Serve warm.
Recipe shared from: http://www.bettycrocker.com/recipes/chicken-crescent-pot-stickers/7c941600-27f6-449e-8c42-3c7517b9882f