Turn rotisserie chicken into a flavorful chicken salad tucked into a flaky crescent roll.
Bake-Off® Contest 42, 2006
Susan Scarborough
Fernandina Beach, Florida
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2
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cups 3/4-inch pieces skinned lemon-pepper or regular deli rotisserie chicken breast (from 2- to 2 1/2-lb chicken)
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1/4
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cup mango chutney
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1/2
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teaspoon ground mustard
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4
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green onions, sliced (1/4 cup)
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1
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container (6 oz) Yoplait® Original yogurt piña colada
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1
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can (8 oz) Pillsbury™ 90 calorie crescents or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
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1/2
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teaspoon lemon-dill salt-free seasoning
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1/4
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teaspoon coarse ground black pepper
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4
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medium green onions
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4
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teaspoons mango chutney
Steps
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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.
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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.
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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.
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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.
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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.
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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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 917.6
- Calories from Fat
- 90
% Daily Value
- Total Fat
- 18.5g
- 28%
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- Saturated Fat
- 7.6g
- 38%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 502.4mg
- 21%
- Total Carbohydrate
- 207.2g
- 69%
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- Dietary Fiber
- 65.5g
- 262%
- Sugars
- 24.3g
- Protein
- 31.2g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10.10%
- 10%
- Calcium
- 116.20%
- 116%
- Iron
- 144.40%
- 144%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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