Sweet and Spicy Asian Chicken petites

Categories: Appitizers

Ingredients

• 4 tsp. olive oil, divided
• 1/3 cup finely chopped sweet red pepper
• 3 green onions, finely chopped
• 2 garlic cloves, minced
• 1 cup finely chopped cooked chicken breast
• 2 Tbsp. island teriyaki sauce
• 1 Tbsp. white grapefruit juice or water
• 1 Tbsp. sesame oil
• 1 tsp. Sriracha Asian hot chili sauce
• 1 tube (8 oz.) refrigerated crescent rolls
• 2 tsp. sesame seeds sweet chili sauce

Directions

1. Preheat oven to 375 degrees. In a large skillet, heat 2 tsp. olive oil over medium-high heat. Add red pepper, green onions and garlic; cook and stir 3-5 minutes or until vegetables are tender. Stir in chicken, teriyaki sauce, grapefruit juice, sesame oil and hot chili sauce. Remove from heat; cool slightly.

2. Unroll crescent dough into one long rectangle; press perforations to seal. Boil dough into a 12-inch square; cut into sixteen 3-inch squares. Place 1 Tbsp. chicken mixture in center of each square. Bring edges of dough over filling, pinching seams to seal; shape into a ball.

3. Place on ungreased baking sheets, seam side down. Brush tops with remaining olive oil; sprinkle with sesame seeds. Bake 10-12 minutes or until golden brown. Serve warm with sweet chili sauce.

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