2 pkgs. crescent rolls, 8 portion size
4 boneless chicken breasts (about 1 1/2 lbs.)
1/2 c. soy sauce
1/4 c. salad oil
2 tbsp. molasses
2 tsp. ground ginger
2 tsp. dry mustard
6 cloves garlic, finely minced

For marinade: Combine soy sauce, oil, molasses, ginger, dry mustard and garlic in a glass pan. Cut chicken breasts into 32 pieces and marinate overnight in the refrigerator. Turn once or twice. Pour off sauce and bake at 350 degrees for 20 minutes. Cut each crescent triangle in half the long way. Wrap each piece of chicken in a strip of dough. Place on a cookie sheet and bake at 400 degrees until dough is golden brown. Serve warm. Makes 32.

If you are in a hurry, you can substitute chunks of cooked sausage for chicken. These are already spicy and do not need to be marinated.