Sweet and Sour Chicken Wraps

1 c. chopped, cooked chicken (or 1 can)

2 Tbsp. chopped green onions, including tops

1 Tbsp. crushed, canned pineapple

2 Tbsp. honey

1 Tbsp. soy sauce

2 tsp. mustard

1   8 oz. can crescent rolls

1 egg, beaten

2 tsp sesame seeds, toasted

Heat oven to 375 degrees.

In a small bowl, combine chicken, green onions, pineapple, and mix well.  In a smaller bowl, combine honey, soy sauce, mustard, and blend well.  Pour sauce over chicken.  Stir to coat.  Separate dough into 4 rectangles.  Firmly press perforations to seal.  Cut each rectangle in 1/2, creating two equal squares per rectangle.  Spoon 1 rounded Tbsp of chicken filling into center of each square.  Pull 4 corners of dough to center of filling.  Pinch seams to seal.  Brush wraps with egg, and sprinkle with sesame seeds. Place on ungreased cookie sheet, and bake 10-15 minutes, or until golden brown.  

(This dish is still yummy, even if you don't do the beaten egg, and toasted sesame seeds.)