Olive oil cooking spray or 2 tablespoons olive oil
1/4
cup hoisin sauce
1/4
cup orange juice
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Steps
1
Heat oven to 375°F. Spray cookie sheets with cooking spray. In medium bowl, mix chicken, bell pepper, carrots, cashews, onions, marmalade and garlic-pepper blend; set aside.
2
Work with 2 phyllo sheets at a time. Cover remaining sheets with plastic wrap and damp towel. On work surface, stack 2 phyllo sheets. Spray with cooking spray (2 seconds). Cut in half crosswise, forming 2 (9x7-inch) rectangles.
3
Spoon 1 rounded tablespoon chicken mixture on short end of each rectangle. Roll up; twist about 1 inch from each end, sealing tube and forming firecracker shape. Place seam side down on cookie sheet.
4
Repeat with remaining phyllo sheets and chicken mixture. Spray tops of appetizers with cooking spray (1 second for 2 appetizers).
5
Bake 18 to 20 minutes or until crisp and brown. Meanwhile, in small bowl, mix hoisin sauce and orange juice for dipping sauce. Serve sauce with warm "firecrackers."
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*Phyllo (fillo) pastry sheets vary in size depending on the brand. Cut sheets so they are about the size given in the recipe.
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