| | Directions | | Preheat oven to 350°. Combine chicken, almonds, bell pepper, green onions, chutney, curry powder and mayonnaise in a medium bowl. Unroll crescent dough on a lightly floured surface. Separate into rectangles. Cut each rectangle into 8 squares. Place a tablespoon of chicken mixture on each square of dough. Fold corners to enclose filling; press to seal. Place filled pastries on an ungreased baking sheet. Bake until golden brown, about 10 minutes. |
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| Ingredients | | - |  | 1 cup chopped cooked chicken |
| - | | 1/4 cup Sliced Almonds |
| - | | 1/4 cup chopped red bell pepper |
| - | | 2 tablespoons sliced green onions |
| - | | 2 tablespoons chutney |
| - | | 1/2 teaspoon curry powder |
| - | | 1/3 cup mayonnaise |
| - | | 2 refrigerated crescent roll dough (12 ounce ) |
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