Chicken Salad Crescent Cannoli

This recipe was found on the pillsbury site. Submitted by Susan Scarborough from Fernandina Beach, Fl., for the Bake-Off Contest 42, in 2006. Looks very interesting and a new twist on chicken salad and crescent rolls. Allow 10 minutes for cooling.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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 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.