8-oz.
can refrigerated reduced-fat crescent-style rolls
1
tbsp.
olive oil
1/2
small onion, thinly sliced
1/2 to 1
jalapeño pepper, seeded and chopped
2
cloves garlic, minced
1 1/2
tsp.
curry powder
1/4
tsp.
ground cumin
1/2
lb.
shaved chicken or turkey breast, cut into strips
1/2
cup
light whipped cream cheese (from 8-oz. tub)
3
tbsp.
golden raisins
3
tbsp.
pine nuts or coarsely chopped almonds
Directions
Preheat oven to 375°F. Unroll crescent roll dough onto ungreased cookie sheet. Press perforations together. Press into 13x9-inch rectangle. Bake 10 to 13 minutes or until golden. Cool.
Meanwhile, heat oil in medium nonstick skillet over medium heat. Add onion, jalapeño and garlic. Cook and stir 2 minutes. Stir in curry powder and cumin. Cook and stir 3 to 4 minutes more or until onion is crisp-tender. Remove from heat; stir in cream cheese, raisins and half of the chicken. Spread on crust.
Top with remaining half of chicken; sprinkle with nuts. Serve immediately or chill until serving. Cut into squares.
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