I have found a new favorite appetizer: Buffalo Chicken Pinwheels. Found the recipe on Pillsbury.com but changed it a little to be more of something we'd like. They are very simple and super yummy! I had to share the recipe!
Ingredients:
Ingredients:2 packs low fat crescent rolls
1 cup low fat ranch dressing (more or less depending on how much you'd like)
2 cans cooked chicken, chopped
1/4 cup hot sauce (or more or less depending on how hot you like it)
1 bag of your favorite shredded cheese (I used colby jack)
Directions:
1.
Heat oven to 350°F. Spray cookie sheet with cooking spray.
2.
If using crescent rolls: Unroll dough; separate into 8 rectangles. Press perforations to seal.
3.
In small bowl, mix chicken and pepper sauce until well coated. Spread 1 tablespoon ranch dressing over each rectangle to within 1/4 inch of edges. Sprinkle evenly with chicken, and cheese
4.
Starting with one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
5.
Bake 13 to 17 minutes or until edges are golden brown. Serve warm. You can serve extra ranch dressing as a dipping sauce if you'd like to.
1.
Heat oven to 350°F. Spray cookie sheet with cooking spray.
2.
If using crescent rolls: Unroll dough; separate into 8 rectangles. Press perforations to seal.
3.
In small bowl, mix chicken and pepper sauce until well coated. Spread 1 tablespoon ranch dressing over each rectangle to within 1/4 inch of edges. Sprinkle evenly with chicken, and cheese
4.
Starting with one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
5.
Bake 13 to 17 minutes or until edges are golden brown. Serve warm. You can serve extra ranch dressing as a dipping sauce if you'd like to.
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