Thai Chicken Crescent Potsticker Sandwiches

From Pillsbury Quick & Easy Bake-Off #39

2 Tbsp plain yogurt or sour cream
1 Tbsp peanut butter
2 tsp curry powder
1 tsp ginger
1/2 tsp garlic powder
1 1/2 tsp soy sauce
1 C frozen cooked chicken breast, thawed
1 1/2 C shredded carrots
4oz (1C) shredded hot pepper Monterey Jack cheese
1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
1/2 C mango chutney

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce; mix well. Add chicken, carrots and cheese; mix well.
Separate dough into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5" square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
Bake at 375 for 15-20 minutes or until golden brown.
Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.