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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 27, 2009

Sweet 'N Sour Chicken Wraps

Serves: 8


  Download this recipe.

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 375F. 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 375F. 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 350F. 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.

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