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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Refrigerated crescent rolls make these hearty appetizers easy to assemble. Keep the ingredients on hand for last-minute snacking. Ingredients:
2-1/2 teaspoons cornmeal, divided |
2-1/4 cups cubed cooked chicken |
1 cup (4 ounces) 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 egg white |
1 tablespoon water |
salsa |
Directions:
1. Grease a baking sheet 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.
2. 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.
3. In a small bowl, beat egg white and water until foamy; brush over roll-ups. Sprinkle with remaining cornmeal. Bake at 375° for 20-25 minutes or until golden brown. Serve warm with salsa. Refrigerate leftovers. Yield: 8 servings.
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