Thursday, November 14, 2013

Jalapeno Chicken Crescent Pinwheels


My notes:
-Next time around I would add shredded cheddar or pepper jack cheese for more flavor, probably 1/3 cup.
-These are best eaten the same day, as refrigerating them tends to make the crescent dough soft.


Jalapeno Chicken Crescent Pinwheels
Makes 16 pinwheels

  • 4 ounces cream cheese, softened
  • 1/2 cup chopped cooked chicken
  • 1/4 cup chopped fresh cilantro (I omitted)
  • 2 -3 tablespoons finely chopped sliced jalapeno chiles
  • 2 tablespoons finely chopped green onions (2 medium)
  • 1/8 teaspoon salt
  • 1 (8 ounce) can refrigerated crescent dinner rolls

1. Heat oven to 375°F In small bowl, mix all ingredients except dough until well combined; set aside.

2. Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.

3. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.

4. Bake at 375°F for 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Recipe from Food.com


3 comments:

  1. These look delicious! My husband will love these, may try these for football this Sunday!

    ReplyDelete
  2. Could these be made using flour tortillas and then served cold?

    ReplyDelete
    Replies
    1. Yep I think that would be fine. The chicken would probably have to be pretty finely chopped.

      Delete

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