Mississippi barbecue sauce or your favorite barbecue sauce
4 chicken breasts
2 cans crescent roll dough
1 can yellow whole kernel corn, drained
1 c. cherry tomatoes, cut into halves
3 green onions, chopped
2 small green bell peppers, cored and diced
1/4 c. sour cream
1/4 c. plain yogurt
shredded Cheddar cheese
salsa (optional)

Rinse chicken. Marinate with Mississippi barbecue sauce and grill over open flame. While chicken is grilling, mix corn, tomatoes, onions and bell peppers. Set aside. Mix sour cream and yogurt. Pour half the mixture over the vegetables. Once chicken is grilled, cut chicken into strips and marinate with more barbecue sauce. Open crescent rolls and lay them out singly on an ungreased cookie sheet. Place a strip of chicken at the wide end of the dough and spoon a tablespoon of the corn mixture on top of chicken. Sprinkle with Cheddar cheese and roll up with end of dough. Do this with each crescent roll strip, placing each on the cookie sheet.

Bake rolls at 375°F for 11 to 13 minutes or until brown. Serve garnished with remaining corn mixture and sour cream/yogurt sauce. Salsa can be served as a dipping sauce also.