Adapted from
General Mills, Inc.
-
1/2 lb
ground chicken breast
-
1/2 c
onions, chopped
-
1/3 c
ketchup
-
1 tsp
yellow mustard
-
3/4 tsp
salt
-
1/8 tsp
black pepper
-
8 ozs
reduced fat crescent dinner rolls
-
1 whole
egg, slightly beaten
Preheat oven to 375. In a large saucepan, cook chicken and onions until chicken is no longer pink. Add ketchup, mustard, salt, and black pepper. Mix well. Separate dinner rolls into four rectangles; firmly press perforations to seal. Roll each rectangle tin an 8'x4" rectangle. Cut each in half crosswise to form eight squares. Place about two tablespoons ground chicken mixture on center of each square; fold dough over filling, forming triangle. Press edges with a fork to seal. Cut small holes on top. Brush each triangle with beaten egg. Bake for 12 minutes, or until brown on top.