- 1 (10.1 ounce) can Pillsbury® Big & Flaky refrigerated crescent dinner rolls
- 2 cups plain chicken salad for sandwiches (from deli)
- 1/4 cup seedless green grapes, cut into quarters
- 1/4 cup chopped fresh pineapple or drained canned pineapple tidbits
- 1/4 cup chopped red apple
- 1/4 cup drained canned mandarin orange segments
- 1 tablespoon packed brown sugar
- 4 Nature Valley® roasted almond crunchy granola bars, crushed
- 1/2 cup salad dressing or mayonnaise
- Heat oven to 350 degrees F. Bake crescent rolls as directed on can. Remove from cookie sheet; cool on wire rack 5 minutes.
- Meanwhile, in medium bowl, mix all remaining ingredients; refrigerate until needed.
- Cut rolls horizontally in half. Fill with chicken salad mixture.