Sweet & Spicy Asian Chicken Petites

• 4 teaspoons olive oil, divided
• 1/3 cup finely chopped sweet red pepper
• 3 green onions, finely chopped
• 2 garlic cloves, minced
• 1 cup finely chopped cooked chicken breast
• 2 tablespoons island teriyaki sauce
• 1 tablespoon white grapefruit juice or water
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha chili sauce
• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons sesame seeds
• Sweet chili sauce

1. Preheat oven to 375u0b0. 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.
2. 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.
3. Place on ungreased
4. , 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. Freeze option: Freeze cooled appetizers in resealable plastic freezer bags. To use, reheat appetizers on a
5. in a preheated 375u0b0 oven until heated through.

olive oil, sweet red pepper, green onions, garlic, chicken breast, teriyaki sauce, white grapefruit juice, sesame oil, chili sauce, crescent rolls, sesame seeds, sweet chili sauce

Taken from www.tasteofhome.com/recipes/sweet-spicy-asian-chicken-petites/ (may not work)