1 can (5 ounces) chicken breast in water
1/2 cup chopped green onions
2 tablespoons bottled teriyaki sauce
1 tablespoon pure sesame oil
juice from 1 small lime
2 cloves garlic, minced
1 teaspoon ground ginger
1 medium loose carrot, cut into ribbons (or matchstick carrots)
1/2 cup cilantro
2 cans (4 ounces/4 rolls) refrigerated crescent rolls
1. Preheat your oven to 375 degrees. Prepare a large cookie sheet by spraying with non-stick cooking spray.
2. Add the first 8 ingredients (chicken through carrots) to a large skillet. Cook over medium-high heat for only a couple of minutes, just to heat through, stirring occasionally. Remove from heat & stir in the cilantro.
3. Separate your crescents into 8 triangles. Place a large spoonful or so of the chicken mixture down the length of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on the cookie sheet.
4. Bake for 10-12 minutes or until the rolls are golden brown. (Remember that oven times vary, just watch your rolls. My oven tends to cook somethings fast)
RECIPE INSPIRED BY: Pillsbury
|Y’all thought I was joking about the clothes didn’t you??