Mexican Chicken Rollups

1-1/2 tsp cornmeal
Two 8 oz cans refrigerated quick crescent dinner rolls
2-1/4 cups cubed, cooked chicken or turkey
4 oz pkg. (1 cup) shredded sharp, natural cheddar cheese
1/2 cup sour cream
1/2 cup sliced ripe olives
1/4 cup chopped onion
4 oz can chopped green chiles, drained
1 egg white
1 tbs water
1 tsp cornmeal
12 oz jar green chili salsa

Heat oven to 375F. 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 8 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 longer side, roll up jelly roll fashion; pinch edge to seal. Place seam down on prepared cookie sheet.

In a small bowl, beat egg white and water, brush over each rollup. Sprinkle with 1 tsp cornmeal. Bake at 375F for 20 to 25 minutes or until golden brown. Top with chile salsa.

If desired, serve with sour cream or guacamole.

Yield: 8 servings.

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Cajun Country -- New Iberia, Louisiana