Shelly's Recipe

MEXICAN CHICKEN ROLLUPS

Category: Roll Ups / Pinwheels

1-1/2 tsp corn meal
1 can crescent rolls
2-1/4 cups cubed cooked chicken breast
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup sliced olives
1/4 cup chopped onion
1 can (4 oz) chopped green chili, drained
1 egg white
1 tsp corn meal
1 (12 oz) can green chili salsa

Heat oven to 375. Lightly grease cookie sheet; sprinkle with 1-1/2 tsp cornmeal.

In large bowl, combine chicken, cheese, sour cream, olives, onions and chilies; mix well. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon about 1/2 cup chicken mixture on each rectangle; spread to within 1 inch of edge. Starting at longest side, roll up jelly roll fashion; pinch edge to seal. Place seam down on prepared cookie sheet.

In small bowl, beat egg white and 1 tbsp water; brush over each rollup. Sprinkle with 1 tsp cornmeal. Bake for 20-25 minutes or until golden brown. Top with chili salsa. If desired, serve with sour cream or guacamole. Serves: 8