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Chicken and Broccoli Pinwheels

  • Prep 15 min
  • Total 35 min
  • Ingredients 7
  • Servings 6

Quick-prep pinwheels packed with chicken and broccoli make for an easy, kid-approved dinner! ...MORE+ LESS-

Shawn Syphus Shawn Syphus
March 4, 2015

Ingredients

1
cup fresh broccoli florets
1
can Pillsbury™ refrigerated crescent dinner rolls
4
oz (half 8-oz package) cream cheese
1
teaspoon garlic powder
1
boneless skinless chicken breast, cooked, shredded
1/2
cup coarsely crushed French fried onions
1
tablespoon butter, melted

Steps

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  • 1
    Heat oven to 400°F. In food processor, place broccoli florets; pulse a few times until broccoli is finely chopped. (If you don’t have a food processor, just finely chop broccoli with knife).
  • 2
    Unroll dough unto work surface into 1 large rectangle; press perforations and seams to seal.
  • 3
    In small microwavable bowl, microwave cream cheese on High 30 seconds. Add garlic powder; stir until smooth and combined. Spread cream cheese mixture over dough to within 1/4 inch of one side.
  • 4
    Sprinkle broccoli evenly over cream cheese mixture; sprinkle evenly with chicken. Place sheet of waxed paper over dough; gently press down to compress filling.
  • 5
    Starting with side of dough opposite clean side, roll up dough to form a log; pinch seam to seal. Using sharp knife, cut roll into 8 equal slices (pinwheels); place cut side down in ungreased 8- or 9-inch round pan.
  • 6
    In small dish, stir French fried onions and melted butter, coating onions lightly with butter. Sprinkle over top of each pinwheel.
  • 7
    Bake 18 to 22 minutes or until pinwheels are light golden brown. Serve warm.

Expert Tips

  • Add 1/2 cup of shredded Cheddar cheese to the cream cheese mixture for an even cheesier pinwheel.
  • Substitute Progresso™ panko crispy bread crumbs for the French fried onions for a different kind of crunch.

Nutrition Information

No nutrition information available for this recipe

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