Chicken and Broccoli Pinwheels

By carvalhohm2

Ingredients

• 1 cup fresh broccoli florets
• 1 can 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

Details

Servings 6
Cooking time 35mins
Adapted from pillsbury.com

Preparation

Step 1

1 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.

2 Unroll dough unto work surface into 1 large rectangle; press perforations and seams to seal.

3 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.

4 Sprinkle broccoli evenly over cream cheese mixture; sprinkle evenly with chicken. Place sheet of waxed paper over dough; gently press down to compress filling.

5 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.

6 In small dish, stir French fried onions and melted butter, coating onions lightly with butter. Sprinkle over top of each pinwheel.

7 Bake 18 to 20 minutes or until pinwheels are light golden brown. Serve warm.

Add 1/2 cup of shredded Cheddar cheese to the cream cheese mixture for an even cheesier pinwheel.

Substitute panko crispy bread crumbs for the French fried onions for a different kind of crunch.