Mexican Chicken Rollups Recipe

• 1 1/2 teaspoon cornmeal
• 2 (8 ounce.) cans Pillsbury refrigerated quick crescent dinner rolls
• 2 1/4 c. cubed, cooked chicken or possibly turkey
• 4 ounce. pkg. (1 c.) J. L. Kraft select shredded sharp natural Cheddar cheese
• 1/2 c. lowfat sour cream
• 1/2 c. sliced ripe pitted olives
• 1/4 c. minced onion
• 4 ounce. can minced green chilies, liquid removed
• 1 egg white
• 1 tbsp. water
• 1 teaspoon cornmeal
• 12 ounce. jar green chile salsa

1. Heat oven to 375 degrees.
2. Lightly grease cookie sheet; sprinkle with 1 1/2 tsp.
3. cornmeal.
4. In large bowl, combine chicken, cheese, lowfat sour cream, olives, onions and chiles; mix well.
5. Separate dough into 8 rectangles.
6. Firmly press perforations to seal.
7. Spoon about 1/2 c. chicken mix on each rectangle; spread to within 1 inch of edge.
8. Starting at longest side, roll up jelly roll fashion; healthy pinch edge to seal.
9. Place seam side down on prepared cookie sheet.
10. In small bowl, beat well white and water; brush over each rollup.
11. Sprinkle with 1 tsp.
12. cornmeal.
13. Bake at 375 degrees for 20 to 25 min or possibly till golden.
14. Top with chile salsa.
15. If you like, serve with lowfat sour cream or possibly guacamole.
16. 8 servings.

cornmeal, crescent dinner, chicken, cheddar cheese, sour cream, olives, onion, green chilies, egg, water, cornmeal, green chile salsa

Taken from cookeatshare.com/recipes/mexican-chicken-rollups-34025 (may not work)