Tangy Asian Chicken And Coleslaw Rolls

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 2 (11 ounce) cans pillsbury refrigerated crusty french loaf
• 1 cup fisher chef's naturals natural sliced almonds
• 1/2 cup smucker's apricot preserves
• 1/4 cup chopped fresh chives
• 1/4 cup rice wine vinegar or 1/4 cup rice vinegar
• 2 1/2 tablespoons crisco vegetable oil
• 1 teaspoon kosher salt (coarse)
• 1/2 teaspoon fresh ground pepper
• 1 red jalapeno chiles or 1 green jalapeno chile, seeded, finely chopped
• 3 cups cold shredded deli rotisserie chicken (from 2-lb chicken)
• 8 ounces coleslaw mix (shredded cabbage and carrots)

Recipe

• 1 heat oven to 375°f
• 2 spray large cookie sheet with crisco® original no-stick cooking spray.
• 3 cut each loaf of dough crosswise into 4 pieces to make rolls.
• 4 place rolls, seam side down and 2 inches apart on cookie sheet.
• 5 bake 12 to 16 minutes or until golden brown.
• 6 remove from cookie sheet to cooling rack; cool completely.
• 7 while oven is warm, toast almonds in ungreased shallow pan 3 to 4 minutes, stirring occasionally, until slightly golden.
• 8 meanwhile, in small bowl, beat remaining ingredients except chicken and coleslaw with wire whisk.
• 9 in medium bowl, mix chicken, coleslaw and almonds.
• 10 add apricot vinaigrette; mix thoroughly.
• 11 cut each roll horizontally almost to other side.
• 12 fill each roll with 1/2 cup coleslaw mixture.
• 13 serve immediately.