MEXICAN CHICKEN ROLLUPS
2 1/2 teaspoons cornmeal, divided use
2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Roll dough
2 1/4 cups cubed, cooked chicken or turkey
1 cup shredded sharp cheddar cheese (4 oz.)
1/2 cup sour cream
1/2 cup sliced ripe olives
1/4 cup chopped onion
2 (4 oz.) can chopped green chiles, drained
1 egg white
1 tablespoon water
1 (12 oz.) jar green chile salsa (for serving)
sour cream or guacamole (optional, for serving)
Heat oven to 375 degrees F. Lightly grease cookie sheet; sprinkle with 1 1/2 teaspoons cornmeal.
In large bowl, combine chicken, cheese, sour cream, olives, onions and chiles; mix well; set aside.
Separate dough into 8 rectangles. Firmly press perforations to seal. Spoon about 1/2 cup chicken mixture on each rectangle; spread to within 1 inch of edge. Starting at longest side, roll up jelly roll fashion; pinch edge to seal. Place seam side down on prepared cookie sheet.
In small bowl, beat egg white and water; brush over each rollup. Sprinkle with remaining 1 teaspoon cornmeal.
Bake at 375 degrees F for 20 to 25 minutes or until golden brown.
Top with chile salsa. If desired, serve with sour cream or guacamole.
Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Incredible Crescents, The Pillsbury Company, 1985 |