Hot Chicken Swirls
From Bay City, Michigan, Evelyn McGinnis writes, “I was trying to use up crescent rolls and leftover chicken breast and came up with this tasty recipe! I lightened it by using reduced-fat dressing and fat-free cream cheese.â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 64
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 16 oz refrigerated reduced-fat crescent
- 1 cup cooked chicken breast shredded
- 4 ounces fat-free cream cheese
- 1/4 cup reduced-fat ranch salad dressing
- 1/4 cup reduced-fat cheddar cheese shredded
- 1/4 cup sweet red pepper finely chopped
- 2 green onions finely chopped
- 2 tablespoons louisiana-style hot sauce
- Carbohydrate 3.74542590880554 g
- Cholesterol 2.31469173575 mg
- Fat 1.38899943408036 g
- Fiber 0.0822945326101035 g
- Protein 1.37470739929223 g
- Saturated Fat 0.572457905145964 g
- Serving Size 1 1 (17g)
- Sodium 44.670342322625 mg
- Sugar 3.66313137619543 g
- Trans Fat 0.68882064387708 g
- Calories 35 calories
Separate each tube of crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine the remaining ingredients; spread evenly over rectangles. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into eight slices; place cut side down on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Refrigerate leftovers.
