Chicken Salad Crescent Cannoli

Turn rotisserie chicken into a flavorful chicken salad tucked into a flaky crescent roll.

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Servings 4

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Bake-Off® Contest 42, 2006

Susan Scarborough

Fernandina Beach, Florida

ingredients 10
Prep Time 20 min
Total Time 45 min

Ingredients

2: cups 3/4-inch pieces skinned lemon-pepper or regular deli rotisserie chicken breast (from 2- to 2 1/2-lb chicken)

1/4: cup mango chutney

1/2: teaspoon ground mustard

4: green onions, sliced (1/4 cup)

1: container (6 oz) Yoplait® Original 99% Fat Free piña colada yogurt

1: can (8 oz) Pillsbury® refrigerated reduced fat crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/2: teaspoon lemon-dill salt-free seasoning

1/4: teaspoon coarse ground black pepper

4: medium green onions

4: teaspoons mango chutney

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Directions

1 Heat oven to 350°F. In medium bowl, mix chicken, 1/4 cup chutney, the mustard, sliced onions and yogurt with fork until well blended. Refrigerate until needed.
2 Cut 4 (12-inch) squares of heavy-duty foil. Place 1 foil square on work surface; fold into thirds to make a triple-thick 12x4-inch strip. Starting with one 4-inch end, roll foil strip into tube with 1 1/4-inch inside diameter. Repeat with remaining foil squares.
3 If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
4 Place 1 foil tube on one short side of each rectangle; roll dough around tube. Place seam side down 2 inches apart on ungreased cookie sheet. Sprinkle each evenly with lemon-dill seasoning and pepper.
5 Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes. To remove foil from each crescent cannoli, grasp inside corner of foil and pull to uncoil foil from dough. Cool 5 minutes longer.
6 Fill each crescent cannoli with 1/2 cup chicken mixture; place on individual plate. Place any extra chicken mixture near open ends of each cannoli. To garnish, cut off white ends from 4 green onions; save for later use. Cut each green portion lengthwise into 2 strips; tie ends of each pair to form a knot. Place knot on top of each cannoli, tucking ends under sides. Spoon 1 teaspoon chutney onto plate at side of each cannoli.