Jalapeño-Chicken Crescent Pinwheels |
|
 |
Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 32 |
|
a 2004 Pillsbury Bake-Off winner Ingredients:
4 ounces cream cheese, softened |
1/2 cup chopped cooked chicken |
1/4 cup chopped fresh cilantro |
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 |
Directions:
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.
|
|