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Chicken Salad Crescent Cannoli

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  • Prep 20 min
  • Total 45 min
  • Ingredients 10
  • Servings 4
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Turn rotisserie chicken into a flavorful chicken salad tucked into a flaky crescent roll.
Updated Feb 14, 2016
Bake-Off® Contest 42, 2006
Susan Scarborough
Fernandina Beach, Florida
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  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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