Broccoli Chicken Egg Rolls

Ingredients

2 cup cooked chicken breast, diced

2 cup fresh broccoli florets, chopped

1/2 cup fresh chopped onion

1/2 cup chopped green bell peppers, chopped

1 1/2 cup Cheese, cheddar, sharp, shredded

1/2 cup mayonnaise

2 tbsp Dijon mustard

1 pinch salt and pepper (to taste)

1 Tbsp minced garlic

8 oz. Rolls Dough, crescent, refrigerated

Directions

1. Preheat oven to 400 degrees F.

2. In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix together.

3. Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet.

4. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun.

5. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.

6. Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.

Serves: 16

Per serving: Calories 178; Total fat 12.5 g; Saturated fat 3.5 g; Sodium 259.8 mg; Carbohydrates 7.5 g; Dietary Fiber .5 g; Sugars 1.2 g; Protein 8.6 g; Potassium 57.6 mg

*Recipe used with permission of dLife, a LifeMed Marketing inc.

http://www.dlife.com/diabetes/diabetic-recipes/Broccoli-Chicken-Rolls/r6414.html