Ingredients
4 teaspoons olive oil, divided1/3 cup finely chopped sweet red pepper3 green onions, finely chopped2 garlic cloves, minced1 cup finely chopped cooked chicken breast2 tablespoons island teriyaki sauce1 tablespoon white grapefruit juice or water1 tablespoon sesame oil1 teaspoon Sriracha chili sauce1 tube (8 ounces) refrigerated crescent rolls2 teaspoons sesame seedsSweet chili sauce
Preparation
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.
