Mexican Chicken Roll-Ups

• 2-1/2 teaspoons cornmeal, divided
• 2-1/4 cups cubed cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 cup sliced ripe olives
• 1/2 cup sour cream
• 1 can (4 ounces) chopped green chilies, drained
• 1/4 cup chopped onion
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 large egg white
• 1 tablespoon water
• Salsa

1. Grease a
2. and sprinkle with 1-1/2 teaspoons cornmeal; set aside. In a large bowl, combine the chicken, cheese, olives, sour cream, chilies and onion; set aside.
3. Separate crescent dough into eight rectangles; firmly press perforations to seal. Spread 1/2 cup chicken mixture over each rectangle to within 1 in. of edges. Roll up, starting from long side. Place 1 in. apart on prepared pan.
4. In a small bowl, beat egg white and water until foamy; brush over roll-ups. Sprinkle with remaining cornmeal. Bake at 375u0b0 for 20-25 minutes or until golden brown. Serve warm with salsa. Refrigerate leftovers.

cornmeal, chicken, cheddar cheese, olives, sour cream, green chilies, onion, crescent rolls, egg white, water, salsa

Taken from www.tasteofhome.com/recipes/mexican-chicken-roll-ups/ (may not work)