Fiesta Pinwheels
You can never have too many hor d'oeuvre recipes, so give Fiesta Pinwheels a try. This recipe serves 16 and costs 44 cents per serving. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 82 calories. This recipe is liked by 17455 foodies and cooks. If you have shredded mexican cheese blend, sour cream, salsa, and a few other ingredients on hand, you can make it. It is brought to you by Kitchen Meets Girl. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 18%, this dish is rather bad. If you like this recipe, you might also like recipes such as Fiesta Pinwheels, Fiesta Pinwheels, and Fiesta Bruschetta.
Servings: 16
Ingredients:
1/4 cup Mexican Shredded Chicken
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4 cup chopped green onions
salsa, optional
4 tablespoons shredded Mexican Four Cheese Blend shredded cheese
4 tablespoons sour cream
Equipment:
oven
serrated knife
baking sheet
Cooking instruction summary:
Preheat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.Spread 2 tablespoons of sour cream over each rectangle. Sprinkle each with half of the shredded chicken, cheese, and green onions.Starting with one short side, roll up each rectangle and press the edge to seal. Using a serrated knife, cut each roll into 8 slices and place cut side down on an ungreased cookie sheet.Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm and with salsa for dipping, if desired.
Step by step:
1. Preheat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
2. Spread 2 tablespoons of sour cream over each rectangle. Sprinkle each with half of the shredded chicken, cheese, and green onions.Starting with one short side, roll up each rectangle and press the edge to seal. Using a serrated knife, cut each roll into 8 slices and place cut side down on an ungreased cookie sheet.
3. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet.
4. Serve warm and with salsa for dipping, if desired.
Nutrition Information:
covered percent of daily need
