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1 cup chopped cooked chicken
2 tablespoons chopped green onions, including tops
1 tablespoon canned crushed pineapple, well drained
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons prepared mustard
1 (8-ounce) can refrigerated crescent rolls
1 egg, beaten
2 teaspoons sesame seeds, toasted*
Green onion, if desired
Heat oven to 375°F. In small bowl, combine chicken, 2 tablespoons green onions and pineapple; mix well. In another small bowl, combine honey, soy sauce and mustard; blend well. Pour over chicken mixture; stir to coat.
Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise. Spoon 1 rounded tablespoon chicken filling onto center of each square. To make each wrap, pull 4 corners of dough to center of filling; twist ends and pinch seams to seal. Brush wraps with egg; sprinkle with sesame seed. Place on ungreased cookie sheet.
Bake at 375°F. for 10 to 15 minutes or until deep golden brown. Arrange on serving platter; garnish with whole green onions.
*TIP: To toast sesame seed, spread in baking pan; bake at 350°F. for 6 to 8 minutes or until light golden brown, stirring occasionally. Or, place seeds in a skillet; stir over medium heat for 8 to 10 minutes or until light golden brown.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.