Cheese Pinwheels and Chicken |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a very delicious recipe that I had once when I was younger and absolutely loved it, not knowing that there were onions in it (which were NOT my favorite). My mom couldn't find this recipe again after making it, until I moved out 10 years later! Absolutely delicious recipe! You can substitute the cheese listed with cheddar cheese! Ingredients:
3 cups cooked and diced chicken |
2 tablespoons butter |
3/4 cup celery |
1/4 cup onion |
2 tablespoons flour |
2 cups boiling water |
2 teaspoons chicken bouillon |
2 cups prepared biscuit mix |
1 cup grated pimiento-american cheese |
Directions:
1. Put butter in a sauce pan; add celery and onion, cook over low heat until onion is transparent and glazed, and celery is tender.
2. Sprinkle flour into celery and onion mixture, stirring until all is well mixed.
3. Add the chicken bouillon to the boiling water and cook over low heat until thickened, stirring constantly.
4. Add chicken; stir well. Remove from heat.
5. Prepare the biscuit dough for biscuits according to package directions. Place the soft dough on floured board & roll and pat until it’s oblong in shape & abut 1/2 inch thick.
6. Sprinkle the cheese over the top of the dough. Starting at one end of the dough, roll up, jelly roll fashion; seal the edge with a few drops of water.
7. Using a sharp knife dipped in water, slice through the roll, making 1/2 inch slices.
8. Place the chicken mixture in a buttered baking dish (9x9) then put the pinwheel rolls over top.
9. Bake at 375° for 25 minutes, or until pinwheels are puffy and a delicate brown. Serve piping hot. Serves 6.
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