Hot Chicken Swirls
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.”
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
Reviews
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 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.
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I made these at a Christmas Tree decorating party and everyone thought they were wonderful. They are very easy and quick to make.