1 1/2 tsp. cornmeal
2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls
2 1/4 c. cubed, cooked chicken or turkey
4 oz. pkg. (1 c.) J. L. Kraft select shredded sharp natural Cheddar cheese
1/2 c. sour cream
1/2 c. sliced ripe pitted olives
1/4 c. chopped onion
4 oz. can chopped green chilies, drained
1 egg white
1 tbsp. water
1 tsp. cornmeal
12 oz. jar green chile salsa

Heat oven to 375 degrees. Lightly grease cookie sheet; sprinkle with 1 1/2 teaspoon cornmeal. In large bowl, combine chicken, cheese, sour cream, olives, onions and chiles; 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 longest side, roll up jelly roll fashion; pinch edge to seal. Place seam side down on prepared cookie sheet.

In small bowl, beat well white and water; brush over each rollup. Sprinkle with 1 teaspoon cornmeal. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Top with chile salsa. If desired, serve with sour cream or guacamole. 8 servings.