Ingredients

The following ingredients have 2 Servings
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 tablespoon vegetable oil
  • 1/4 lb ground turkey
  • 1/4 cup chopped drained water chestnuts (from 8-oz can)
  • 1/4 cup shredded carrot
  • 2 tablespoons chopped fresh cilantro
  • 1 clove garlic, finely chopped
  • 2 tablespoons apricot preserves
  • 2 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 egg, beaten
  • 1/4 cup creamy peanut butter
  • 2 tablespoons orange marmalade
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes

Instruction

  • Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x9-inch rectangle. Cut into 12 rectangles.
  • In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add turkey; cook 4 to 5 minutes, stirring occasionally, until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserves, soy sauce, ginger and red pepper flakes. Spoon about 1 tablespoon turkey mixture onto long side of each dough rectangle to within 1/4 inch of short ends. Starting with long side, roll up. Pinch edges to seal. Place seam side down on cookie sheet. Brush with egg.
  • Bake 10 to 15 minutes or until deep golden brown. Remove from cookie sheet.
  • Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat, stirring until hot. Remove from heat. Serve with turkey rolls.