Lunch: Buffalo Chicken Pinwheels

A dash of red pepper sauce gives chicken some zip in warm pinwheel appetizers that also feature cream cheese, blue cheese and chives.

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/2 cup finely chopped cooked chicken
3/4 teaspoon red pepper sauce
2 oz cream cheese, softened
1/4 cup crumbled blue cheese (1 oz)
2 tablespoons chopped fresh chives

Instructions

Heat oven to 350 °F. Spray cookie sheet with cooking spray.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
In small bowl, mix chicken and pepper sauce until well coated. Spread 1 tablespoon cream cheese over each rectangle to within 1/4 inch of edges. Sprinkle evenly with chicken, blue cheese and chives.
Starting with one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
Bake 13 to 17 minutes or until edges are golden brown. Serve warm.

Share Buffalo Chicken Pinwheels