Buffalo Ranch Chicken Pinwheels
Thursday - June 22, 2017 5:10 am ,
Category : RECIPES
Ingredient:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
3/4 cup cream cheese spread, softened (from 8-oz container)
1 tbsp ranch dip mix (from 1-oz package)
3/4 cup chopped deli rotisserie chicken
3 tbsp Buffalo wing sauce
1/4 cup crumbled blue cheese
1 tbsp butter, melted
Method:
Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
In small bowl, mix cream cheese spread and ranch dip mix. In medium bowl, mix chicken and 2 tablespoons of the wing sauce.
Spread each rectangle with about 3 tablespoons cream cheese spread mixture. Evenly top each rectangle with blue cheese and chicken mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place cut side down, 1 inch apart on ungreased large cookie sheet. In small bowl, mix melted butter and remaining 1 tablespoon wing sauce. Brush pinwheels with butter mixture.
Bake 15 to 17 minutes or until golden brown. Serve warm.
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
3/4 cup cream cheese spread, softened (from 8-oz container)
1 tbsp ranch dip mix (from 1-oz package)
3/4 cup chopped deli rotisserie chicken
3 tbsp Buffalo wing sauce
1/4 cup crumbled blue cheese
1 tbsp butter, melted
Method:
Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
In small bowl, mix cream cheese spread and ranch dip mix. In medium bowl, mix chicken and 2 tablespoons of the wing sauce.
Spread each rectangle with about 3 tablespoons cream cheese spread mixture. Evenly top each rectangle with blue cheese and chicken mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place cut side down, 1 inch apart on ungreased large cookie sheet. In small bowl, mix melted butter and remaining 1 tablespoon wing sauce. Brush pinwheels with butter mixture.
Bake 15 to 17 minutes or until golden brown. Serve warm.
