Chicken Salad Crescent Cannoli

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups deli rotisserie-cooked chicken
• 1/4 cup mango chutney
• 1/2 teaspoon ground mustard
• 4 green onions, sliced
• 6 ounces yoplait original 99% fat free pina colada yogurt
• 8 ounces refrigerated reduced-fat crescent rolls
• 1/2 teaspoon salt-free lemon & herb seasoning
• 1/3 teaspoon fresh coarse ground black pepper
• 1/8-1/4 cup finely chopped macadamia nuts
• 4 medium green onions
• 4 teaspoons mango chutney

Recipe

• 1 heat oven to 350ºf.
• 2 in medium bowl, mix chicken, 1/4 cup chutney, the mustard, sliced onions and yogurt with fork until well blended. store in refrigerator until needed.
• 3 cut 4 (12") squares of heavy-duty foil. place 1 foil sq on work surface; fold into thirds to make a triple-thick 12x4" strip. starting with one 4" end, roll foil strip into tube with 1-1/4" inside diameter. repeat with remaining foil squares.
• 4 unroll dough; separate into 4 rectangles, pressing perforations to seal. place 1 foil tube on one short side of each rectamgle; roll dough around the tube. place seam side down 2" apart on ungreased cookie sheet. sprinkle each evenly with lemon-dill seasoning and pepper.
• 5 bake 12-15 minutes or until golden brown.
• 6 remove from cookie sheet; place on wire rack. cool 5 minutes.
• 7 to remove foil, grasp inside corner of foil and pull to uncoil foil from dough. cool 5 minutes longer.
• 8 remove from refrigerator and add macadamia nuts and test for seasoning.
• 9 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.
• 10 to garnish, cut off 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.