Artichoke Jalapeño Pinwheels


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 Artichoke & Jalapeño Dip (or try with just about any of our Classics or Greek Yogurt Dips & Spreads)
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, 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.

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