Chicken Crocodiles

• 2 cups fat-free reduced-sodium chicken broth
• 2 cups flour, sifted
• 1 small onion, chopped
• 1 small red pepper, chopped
• 3 cups oil, divided
• 2 cups chopped cooked chicken
• 2 Tbsp. chopped fresh parsley
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 1/2 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

1. Bring broth to boil in large saucepan; gradually stir in flour.
2. Cook 2 to 3 min.
3. or until mixture forms stiff dough that pulls away from side of pan, stirring constantly.
4. Cool.
5. Meanwhile, cook onions and peppers in 1 tsp.
6. oil in medium saucepan on medium heat 3 min.
7. or until crisp-tender.
8. Remove from heat.
9. Add chicken and parsley; mix lightly.
10. Stir in cream cheese and mozzarella.
11. Place dough on lightly floured surface; knead 5 min.
12. or until smooth and elastic.
13. Divide into 12 equal pieces; roll each piece into 5-inch round.
14. Spoon about 3 Tbsp.
15. chicken mixture onto center of each round; wrap dough around filling to completely enclose filling.
16. Roll each to resemble drumstick.
17. Heat remaining oil to 375 degrees F in medium saucepan on medium-high heat.
18. Add chicken roll-ups, in batches; cook 8 to 10 min.
19. or until golden brown on all sides.
20. Drain on paper towels.

chicken broth, flour, onion, red pepper, oil, chicken, parsley, philadelphia cream cheese, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/chicken-crocodiles-137327.aspx (may not work)