MEXICAN CHICKEN ROLL-UPS

Mexican Chicken Roll-Ups image

Refrigerated crescent rolls make these hearty appetizers easy to assemble. Keep the ingredients on hand for last-minute snacking. -Julie McDaniel, Batesville, Indiana

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

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

Steps:

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., 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., 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.

Nutrition Facts : Calories 397 calories, Fat 23g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.