Chicken and Broccoli Pinwheels Recipe
Ingredients:
- 1 cup fresh broccoli florets
- 1 can Pillsbury™ refrigerated crescent dinner rolls
- 4 oz (half 8-oz package) cream cheese
- 1 teaspoon garlic powder
- 1 boneless skinless chicken breast, cooked, shredded
- 1/2 cup coarsely crushed French fried onions
- 1 tablespoon butter, melted
Directions:
- Heat oven to 375°F. In food processor, place broccoli florets; pulse a few times until broccoli is finely chopped. If you don’t have a food processor, just finely chop broccoli with knife.
- Unroll dough unto work surface into 1 large rectangle; press perforations and seams to seal.
- In small microwavable bowl, microwave cream cheese on High 30 seconds. Add garlic powder; stir until smooth and combined. Spread cream cheese mixture over dough to within 1/4 inch of one side.
- Sprinkle broccoli evenly over cream cheese mixture; sprinkle evenly with chicken. Place sheet of waxed paper over dough; gently press down to compress filling.
- Starting with side of dough opposite clean side, roll up dough to form a log; pinch seam to seal. Cut log into 16 equal slices (pinwheels). Place cut side down about 2 inches apart on ungreased cookie sheet.
- In small dish, stir French fried onions and melted butter, coating onions lightly with butter. Sprinkle over top of each pinwheel.
- Bake 18 to 20 minutes or until pinwheels are light golden brown. Serve warm.
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