Jalapeño-chicken Crescent Pinwheels
  • Cooking Time: 16
  • Servings: 32
  • Preparation Time: 10
  • 4 oz cream cheese (from 8 oz pkg.), softened
  • 1/2 cup chopped cooked chicken
  • 1/4 cup chopped fresh cilantro
  • 2-3 tablespoons finely chopped jalapeno chilies (from 12 oz jar)
  • 2 tablespoons finely chopped green onion (2 medium)
  • 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
  1. Heat oven to 375*F stir together all ingredients except dough: set aside Unroll dough; separate into 2 long rectangles.
  2. Place on long cutting board; press perforations to seal.
  3. Spread half of cream cheese mixture on dough rectangle within 1/2 inch of edges.
  4. Starting with one long side, roll up rectangle; press to seal.
  5. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet.
  6. Repeat with remaining dough rectangle.
  7. Bake 14-16 minutes or until light golden brown. Immediately remove from cookie sheet.
  8. Serve warm.
  9. Note: I picked up a precooked chicken at the grocery store deli.