Lunch: Jalapeño-Chicken Crescent Pinwheels

Smooth cream cheese blends with spicy chiles in these flaky chicken appetizers.

Ingredients

4 oz (half of 8-oz package) cream cheese, softened
1/2 cup chopped cooked chicken
1/4 cup chopped fresh cilantro
2 to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz jar)
2 tablespoons finely chopped green onions (2 medium)
1/8 teaspoon salt
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

Instructions

Heat oven to 375 °F. In small bowl, mix all ingredients except dough until well blended; set aside.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board.
Spread half of cream cheese mixture on dough rectangle to within 1/2 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 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

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