Wednesday, December 29, 2004
jalapeno chicken pinwheels
Jalapeno-Chicken Crescent Pinwheels
Lisa Carr
A yummy and pretty appetizer.
4 oz. cream cheese, softened
½ c. chopped cooked chicken
¼ c. chopped fresh cilantro
2-3 Tbs. finely chopped sliced jalapeno chilies (from 12-oz. jar)
2 Tbs. finely chopped green onions
1/8 tsp. salt
1 can Pillsbury Crescent rolls
Heat oven to 375°. In small bowl, mix all ingredients except dough until well combined, set aside. Unroll dough, separate into 2 long rectangles. Place 1 rectangle on a long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within ½-inch of edges. 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. Bake at 375° for 14-16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.
Lisa Carr
A yummy and pretty appetizer.
4 oz. cream cheese, softened
½ c. chopped cooked chicken
¼ c. chopped fresh cilantro
2-3 Tbs. finely chopped sliced jalapeno chilies (from 12-oz. jar)
2 Tbs. finely chopped green onions
1/8 tsp. salt
1 can Pillsbury Crescent rolls
Heat oven to 375°. In small bowl, mix all ingredients except dough until well combined, set aside. Unroll dough, separate into 2 long rectangles. Place 1 rectangle on a long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within ½-inch of edges. 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. Bake at 375° for 14-16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.
# posted by Chelsea @ 2:24 PM 
