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Chicken Curry Peanut Crescent Pinwheels
Quick, easy appetizers

Offer guests unexpected party-ready pinwheels, with savory Indian spice and flavor combinations. Makes 24 servings Prep time: 20 minutes Start to finish: 40 minutes 1 can (4.5 ounces) chunk white chicken breast in water, well drained 2 tablespoons mayonnaise or salad dressing 1 can (8 ounces) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or Pillsbury refrigerated Crescent dinner rolls 1 teaspoon curry powder 1/4 cup finely chopped celery 2 tablespoons apricot preserves or mango chutney 2 tablespoons chopped dry-roasted peanuts Additional chopped dry-roasted peanuts, if desired Celery or cilantro leaves, if desired Peanut sauce, if desired

Heat oven to 350 degrees. Spray large cookie sheet with cooking spray. If using dough sheet, unroll dough; cut into 4 rectangles. If using crescent dough, unroll dough; separate into 4 rectangles and press perforations to seal. In small bowl, mix chicken, mayonnaise and curry. Stir in celery, preserves and 2 tablespoons peanuts; mix well. Spread about 2 tablespoons chicken mixture over each rectangle. Starting with one short side, roll up each rectangle; pinch edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13-17 minutes or until edges are golden brown. Garnish each with additional peanuts and celery leaves. Serve warm with peanut sauce for dipping.