3/4 cup crushed pineapple, drained
1/4 cup chopped toasted almonds, optional
1/4 tsp. ginger
1/8 tsp. garlic powder
1/4 cup salad dressing or mayonnaise
1 can (8 oz.) refrigerated crescent dinner rolls
2 Tbsp. margarine or butter, melted
1 Tbsp. sesame seeds, optional
Heat oven to 375 degrees. Combine chicken, pineapple, almonds, ginger, garlic powder and salad dressing. On an ungreased cookie sheet, press crescent roll dough into 4 8-by-5-inch rectangles. Firmly press perforations to seal.
Cut each rectangle in half to make squares. Place about 1/4 cup chicken mixture in center of each piece of dough. Pull 4 corners of dough to top center of chicken mixture; twist ends and seal edges. Brush with margarine and sprinkle with sesame seeds.
Bake at 375 degrees for 15 to 20 minutes or until golden brown.
Makes 8 sandwiches.
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