Thai Turkey Rolls with Peanut Sauce

Hi everyone,
My recipe for this month was actually an appetizer recipe that I adjusted. For a family of 4 I quadrupled the recipe and chose to use 1 premade pie crust instead of the crescent rolls. After rolling out the pie crust, I simply cut 8-5x7 inch rectangles, scooped 1/3 c of the meat mixture onto the rectangle and prepared the rolls as directed in the original recipe. The quadrupled recipe made 8 Thai rolls. Again, bake time was 375 for 30-40 min's.

INGREDIENTS

Turkey Rolls
1	can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky 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
Sauce
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

DIRECTIONS

1.	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.
2.	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.
3.	Bake 10 to 15 minutes or until deep golden brown. Remove from cookie sheet.
4.	Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat, stirring until hot. Remove from heat. Serve with turkey rolls.