Chicken Salad Crescent Cannoli

Name: Chicken Salad Crescent Cannoli
Prep time: 20 min
Total time: 45 min
Yield: 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 yogurt piña colada; 1 can (8 oz) Pillsbury™ 90 calorie crescents or 1 can (8 oz) Pillsbury™ refrigerated Crescent 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

10 Ratings

0 Reviews

Kitchen Tested

Prep 20 min
Total 45 min
Ingredients 10
Servings 4

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

By Pillsbury Kitchens

Updated February 14, 2016

Make With

Pillsbury Crescents

Bake-Off® Contest 42, 2006

Susan Scarborough
Fernandina Beach, Florida

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 yogurt piña colada
1 can (8 oz) Pillsbury™ 90 calorie crescents or 1 can (8 oz) Pillsbury™ refrigerated Crescent 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

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.