Thai Chicken Bundles

8 Rhodes Texas Rolls or 12 Dinner Rolls, thawed
2 tablespoons sour cream
1 tablespoon creamy peanut butter
1 1/2 teaspoons curry powder
1 teaspoon ginger
1 teaspoon garlic salt
1 teaspoon soy sauce
1 cup cooked chicken, chopped
1 1/2 cups grated carrots
1 cup grated hot pepper Monterey jack cheese
Mango chutney, if desired

Combine 2 Texas rolls or 3 dinner rolls together and flatten into a 6 to 7-inch square. Repeat with remaining rolls.

In a large bowl, combine sour cream, peanut butter, curry powder, ginger, garlic salt and soy sauce. Mix well. Add chicken, carrots and cheese and toss until well combined.

Divide chicken mixture evenly between dough squares. Bring 4 corners of each dough square up over filling , to meet in the middle, overlapping slightly. Secure with a toothpick. Bake at 350 degrees F for 20-25 minutes or until golden brown.

Serve with mango chutney, if desired.