Jalapeño-Chicken Crescent Pinwheels

Smooth cream cheese blends with spicy chiles in these flaky chicken appetizers.

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Servings 32

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Bake-Off® Contest 41, 2004

Lupe Cortes

Forest, Virginia

ingredients 7
Prep Time 20 min
Total Time 40 min

Ingredients

4: oz (half of 8-oz package) cream cheese, softened

1/2: cup chopped cooked chicken

1/4: cup chopped fresh cilantro

2: to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz jar)

2: tablespoons finely chopped green onions (2 medium)

1/8: teaspoon salt

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

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Directions

1 Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside.
2 If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board.
3 Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
4 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.
5 Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.