Thai Chicken Sandwiches

I made these for dinner the other night and Brandon loved them. They're a little spicy. I couldn't find mango chutney, but they were delish just by themselves.

2 tablespoons plain yogurt or sour cream
1 tablespoon peanut butter
2 teaspoons curry powder
1 teaspoon ginger
1/2 teaspoon garlic powder
1 1/2 teaspoons soy sauce
1 cup chopped cooked chicken
1 1/2 cups shredded carrots (from 10-oz. pkg.)
4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/2 cup mango chutney

DIRECTIONS
1. Heat oven to 375°F. 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.
2. Separate dough into 4 rectangles. Place on sprayed cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5-inch square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
3. Bake at 375°F. for 15 to 20 minutes or until golden brown.
4. Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.