Buffalo Chicken Pinwheels

A dash of red pepper sauce gives chicken some zip in warm pinwheel appetizers that also feature cream cheese, blue cheese and chives.

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Servings 24

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( 21 ) Ratings

21 Ratings

5 Stars 16%

4 Stars 20%

3 Stars

2 Stars 16%

1 Stars 16%

Member Reviews ( 4 )

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ingredients 6
Prep Time 20 min
Total Time 35 min

Ingredients

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/2: cup finely chopped cooked chicken

3/4: teaspoon red pepper sauce

2: oz cream cheese, softened

1/4: cup crumbled blue cheese (1 oz)

2: tablespoons chopped fresh chives

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Directions

1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3 In small bowl, mix chicken and pepper sauce until well coated. Spread 1 tablespoon cream cheese over each rectangle to within 1/4 inch of edges. Sprinkle evenly with chicken, blue cheese and chives.
4 Starting with one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
5 Bake 13 to 17 minutes or until edges are golden brown. Serve warm.

EXPERT TIPS

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Expert Tips

Prepare and bake these appetizers up to 24 hours ahead of time, then cover and refrigerate. Before serving, place the appetizers in a shallow pan and cover with foil. Heat at 350°F for 10 to 15 minutes.

Round out the buffalo with blue cheese dip and celery sticks.