Combine 2 Texas rolls or 3 dinner rolls and flatten into a 6 or 7-inch square. Repeat with remaining rolls. In a large bowl, combine sour cream, peanut butter, curry powder, ginger, garlic salt and soy sauce. Mix well. Add chicken, carrots and cheese and toss until well combined. Divide chicken mixture evenly between dough squares. Bring 4 corners of each dough square up over filling, to meet in the middle, overlapping slightly. Secure with a toothpick. Bake at 350°F 20-25 minutes or until golden brown. Serve with mango chutney, if desired.
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