Chicken Salad Crescent Cannoli

  1. Heat oven to 350 degrees F.
  2. In medium bowl, mix chicken, 1/4 cup chutney, the mustard, sliced onions and yogurt with fork until well blended.
  3. Store in refrigerator until needed.
  4. Cut 4 (12") squares of heavy-duty foil.
  5. Place 1 foil sq on work surface; fold into thirds to make a triple-thick 12x4" strip.
  6. Starting with one 4" end, roll foil strip into tube with 1-1/4" inside diameter.
  7. Repeat with remaining foil squares.
  8. Unroll dough; separate into 4 rectangles, pressing perforations to seal.
  9. Place 1 foil tube on one short side of each rectamgle; roll dough around the tube.
  10. Place seam side down 2" apart on ungreased cookie sheet.
  11. Sprinkle each evenly with lemon-dill seasoning and pepper.
  12. Bake 12-15 minutes or until golden brown.
  13. Remove from cookie sheet; place on wire rack.
  14. Cool 5 minutes.
  15. To remove foil, grasp inside corner of foil and pull to uncoil foil from dough.
  16. Cool 5 minutes longer.
  17. Remove from refrigerator and add macadamia nuts and test for seasoning.
  18. Fill each crescent cannoli with 1/2 cup chicken mixture; place on individual plate.
  19. Place any extra chicken mixture near open ends of each cannoli.
  20. To garnish, cut off white ends from 4 green onions; save for later use.
  21. Cut each green portion lengthwise into 2 strips; tie ends of each pair to form a knot.
  22. Place knot on top of each cannoli, tucking ends under sides.
  23. Spoon 1 teaspoon chutney onto plate at side of each cannoli.

deli rotisserie, mango, ground mustard, green onions, yoplait original, crescent rolls, salt, fresh coarse ground black pepper, nuts, green onions, mango

Taken from www.food.com/recipe/chicken-salad-crescent-cannoli-180620 (may not work)

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