Tex mex pinwheels
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1/2 cup salsa
- 1.5 tsp chili powder
- green onion diced
- 1 package pillsbury reduced fat crescent rolls
- 4 oz cooked and shredded chicken
- 1/3 cup diced peppers (i used red & green)
- 1/2 cup corn (i used frozen)
- Carbohydrate 0.609791875423352 g
- Cholesterol 0 mg
- Fat 0.0339762500108205 g
- Fiber 0.195931252945386 g
- Protein 0.151641875104147 g
- Saturated Fat 0.00611896875202884 g
- Serving Size 1 1 Serving (16g)
- Sodium 49.2609375405768 mg
- Sugar 0.413860622477966 g
- Trans Fat 0.00282203124932372 g
- Calories 3 calories
In a bowl mix together your peppers, salsa, chicken, corn, green onion and chili powder.Roll out your crescent dough into two pieces of 4 crescent rolls, pinch together any seams.Spread your chicken mixture onto your two pieces of dough, roll the dough up and seal any openings.Place rolled dough in the freezer for 30 minutes, this will help when you cut them.Preheat oven to 350F and spray a large baking sheet.Use a serrated knife and cut each rolled dough into 8 pieces, I find it best to cut in the middle then cut each half into 4, your end pieces might not look the best and you can even just cut off a very small end piece and discard if you want.Place on baking sheet (I used a spatula to help transfer) and bake for approx 18 minutes, you want the dough a golden brown color.Serve warm, makes 16 pinwheels.
