Chicken Salad Crescent Cannoli - deli rotisserie

Method

• Heat oven to 350 degrees F.
• In medium bowl, mix chicken, 1/4 cup chutney, the mustard, sliced onions and yogurt with fork until well blended.
• Store in refrigerator until needed.
• Cut 4 (12") squares of heavy-duty foil.
• Place 1 foil sq on work surface; fold into thirds to make a triple-thick 12x4" strip.
• Starting with one 4" end, roll foil strip into tube with 1-1/4" inside diameter.
• Repeat with remaining foil squares.
• Unroll dough; separate into 4 rectangles, pressing perforations to seal.
• Place 1 foil tube on one short side of each rectamgle; roll dough around the tube.
• Place seam side down 2" apart on ungreased cookie sheet.
• Sprinkle each evenly with lemon-dill seasoning and pepper.
• Bake 12-15 minutes or until golden brown.
• Remove from cookie sheet; place on wire rack.
• Cool 5 minutes.
• To remove foil, grasp inside corner of foil and pull to uncoil foil from dough.
• Cool 5 minutes longer.
• Remove from refrigerator and add macadamia nuts and test for seasoning.
• Fill each crescent cannoli with 1/2 cup chicken mixture; place on individual plate.
• Place any extra chicken mixture near open ends of each cannoli.
• To garnish, cut off white ends from 4 green onions; save for later use.
• Cut each green portion lengthwise into 2 strips; tie ends of each pair to form a knot.
• Place knot on top of each cannoli, tucking ends under sides.
• Spoon 1 teaspoon chutney onto plate at side of each cannoli.