Print this Recipe
Prep time: 10 minutes
Total time: 30 Minutes
Cook time: 20 minutes
Yield: 16 servings

These crowd pleasing Artichoke Jalapeño Pinwheels are simple to make yet elegant enough for just about any gathering whether it’s a holiday party or a baby/wedding shower.


  • ¾ cup rotisserie chicken, cut into small pieces
  • ½ cup Chunky Artichoke & Jalapeño Dip
  • ½ cup mozzarella cheese, shredded
  • ¼ cup Parmesan cheese, shredded
  • 1 (8 ounce) crescent seamless dough sheet


  1. Preheat oven to 350°F. Line a baking sheet with a silpat or parchment paper; set aside.
  2. In a medium bowl, add chicken, Chunky Artichoke & Jalapeño Dip, and cheeses. Mix well.
  3. 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.
  4. Bake 15-20 minutes, or until golden brown. Remove, serve and enjoy!

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