Hot Chicken Swirls
Light & Tasty
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From Bay City, Michigan, Evelyn McGinnis writes, “I was trying to use up crescent rolls and leftover chicken breast and came up with this tasty recipe! I lightened it by using reduced-fat dressing and fat-free cream cheese.”
SERVINGS: 64
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 10 min.
Ingredients:
- 2 tubes (8 ounces each) Pillsbury® Refrigerated Reduced-Fat Crescent Dinner Rolls
- 1 cup shredded cooked chicken breast
- 4 ounces fat-free cream cheese
- 1/4 cup prepared reduced-fat ranch salad dressing
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/4 cup finely chopped sweet red pepper
- 2 green onions, finely chopped
- 2 tablespoons Louisiana-style hot sauce
Directions:
Separate each tube of crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine the remaining ingredients; spread evenly over rectangles. Roll up jelly-roll style, starting with a short side; pinch seams to seal.
Cut each into eight slices; place cut side down on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Refrigerate leftovers. Yield: 64 appetizers.