SWEET & SPICY ASIAN CHICKEN PETITES

Sweet & Spicy Asian Chicken Petites image

We love Asian flavors and finger foods. Using chicken, crescent rolls, Sriracha and chili sauce, I made an appetizer that encourages second helpings. -Jeanette Nelson, Bridgeport, WV

Provided by Taste of Home

Time 35m

Yield 16 appetizers.

Number Of Ingredients 12

Ingredients

4 teaspoons 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 tablespoons island teriyaki sauce
1 tablespoon white grapefruit juice or water
1 tablespoon sesame oil
1 teaspoon Sriracha chili sauce
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons sesame seeds
Sweet chili sauce

Steps:

Preheat oven to 375°. In a large skillet, heat 2 teaspoons 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 chili sauce. Remove from heat; cool slightly., Unroll crescent dough into one long rectangle; press perforations to seal. Roll dough into a 12-in. square; cut into sixteen 3-in. squares. Place 1 tablespoon chicken mixture in center of each square. Bring edges of dough over filling, pinching seams to seal; shape into a ball., 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. Freeze option: Freeze cooled appetizers in resealable plastic freezer bags. To use, reheat appetizers on a baking sheet in a preheated 375° oven until heated through.

Nutrition Facts : Calories 97 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.