Artichoke Jalapeño Pinwheels
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 16 servings
¾ cup rotisserie chicken, cut into small pieces
½ cup Chunky Artichoke & Jalapeño Dip (or Artichoke & Jalapeño Dip made with Greek Yogurt)
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded
1 (8 ounce) crescent seamless dough sheet
Preheat oven to 350°F. Line a baking sheet with a silpat or parchment paper; set aside.
In a medium bowl, add chicken, Chunky Artichoke & Jalapeño Dip, and cheeses. Mix well.
Spread out crescent dough and press with your fingers. Spread chicken mixture evenly over crescent dough. Starting with one side, roll up each rectangle; press edge to seal (if dough is too soft, place in freezer for 5 mins). With serrated knife, cut into 16 slices. Place cut side down on ungreased cookie sheet. Sprinkle with more mozzarella cheese, as desired.
Bake 15-20 minutes, or until golden brown. Remove, serve and enjoy!
Find more delicious recipes by visiting My Kitchen Craze.
Recipe and photo by My Kitchen Craze.