Sweet N Sour Chicken Wraps

Not the healthiest. But quick and yummy. Everything is yummy wrapped in a crescent roll.

Sweet N Sour Chicken Wraps
Cooks.com

• 1 c. chopped cooked chicken
• 2 T chopped green onions, including tops
• 1 T crushed canned pineapple, well drained
• 2 T sugar
• 1 T soy sauce
• 2 t mustard
• 1 (8 oz.) can refrigerated crescent dinner rolls
• 1 egg, beaten
• 2 t sesame seed

Heat oven to 375. In small bowl, combine chiccken, green onions, and pineapple; mix well. In another small bowl, combine sugar, soy sauce and mustard; blend well. Pour over chicken; stir to coat.
Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise (to make 8 squares). Spoon 1 rounded tablespoonful chicken filling onton center of each square. Pull 4 corners of dough to center of filling; twist ends and pinch seams to seal. Brush wraps with egg; sprinkle with sesame seed. Place on ungreased cookie sheet. Bake at 375 for 10-15 minutes or until deep golden brown. Makes 8 sandwiches.

Notes: I used dried onions instead of green onions. We couldn't taste them. The rolls taste amazing, but they overpower the taste of the filling. It was still a good eat. Oh- I thought the rolls were done since the egg turns brown, but you really need to wait until the whole roll is deep golden brown.