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Buffalo Ranch Chicken Pinwheels Recipe
Ingredients
- 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 tablespoon ranch dip mix (from 1-oz package)
- 3/4 cup chopped deli rotisserie chicken
- 3 tablespoons Buffalo wing sauce
- 1/4 cup crumbled blue cheese
- 1 tablespoon butter, melted
| PREP TIME 25m |
COOK TIME 20m |
TOTAL TIME 45m |
YIELD 24 servings |
|---|
Instructions
- 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.
A recipe from Tablespoon
2020-05-04
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