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["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."]
