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Bake-Off® Contest 42, 2006
Fernandina Beach, Florida

Chicken Salad Crescent Cannoli

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

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  • prep time 20 min
  • total time 45 min
  • ingredients 10
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
2g
2%
),
Cholesterol
60mg
60%;
Sodium
840mg
840%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
18g
18%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
10%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.