Hot Chicken Swirls Recipe

5 3 5
Hot Chicken Swirls Recipe
Hot Chicken Swirls Recipe photo by Taste of Home
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Hot Chicken Swirls Recipe

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5 3 5
Publisher Photo
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.”
MAKES:
64 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
64 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
  • 1 cup shredded cooked chicken breast
  • 4 ounces fat-free cream cheese
  • 1/4 cup 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

Preheat oven to 375°. 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 10-12 minutes or until golden brown. Refrigerate leftovers. Yield: 64 appetizers.
Originally published as Hot Chicken Swirls in Light & Tasty December/January 2008, p37

Nutritional Facts

1 each: 34 calories, 2g fat (0 saturated fat), 2mg cholesterol, 82mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch.

  • 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
  • 1 cup shredded cooked chicken breast
  • 4 ounces fat-free cream cheese
  • 1/4 cup 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
  1. Preheat oven to 375°. 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.
  2. Cut each into eight slices; place cut side down on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Refrigerate leftovers. Yield: 64 appetizers.
Originally published as Hot Chicken Swirls in Light & Tasty December/January 2008, p37

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Reviews forHot Chicken Swirls

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bgcassidy User ID: 101290 156766
Reviewed Dec. 27, 2012

"Made these for Christmas day appetizers. I received many compliments on them, even though I actually forgot to put in the hot sauce! The only advice I have, which I discovered after trying to cut them up, is to put the rolls (on the sheet) in the fridge for a few minutes to firm up. This made them a bit easier to cut, without getting all squished up. I am making these for New Year's Eve now - not sure if I will add the hot sauce this time or not. Thanks for posting this recipe!!"

MY REVIEW
ValerieMS User ID: 4364700 99793
Reviewed Mar. 20, 2012

"My husband is diabetic so I always take an appetizer he knows he can eat when we get together with family and friends. This is one of his favorites. I cut the amount of hot sauce in half and use left-over roasted chicken."

MY REVIEW
jahchavis User ID: 2862736 170771
Reviewed Dec. 7, 2008

"I made these at a Christmas Tree decorating party and everyone thought they were wonderful. They are very easy and quick to make."

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