Buffalo chicken pinwheels
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1 package pillsbury reduced fat crescent rolls
- 1/4 cup light cream cheese softened
- 2 tbsp franks hot sauce
- 1/4 cup light shredded cheese such as ww brand or similar, i use a 3 cheese blend
- 1 tbsp light ranch dressing
- 4 oz (about 1 cup) shredded cooked chicken
- Carbohydrate 0.515362500045427 g
- Cholesterol 2.04000000147091 mg
- Fat 0.65775875034815 g
- Fiber 0.0156000004204363 g
- Protein 0.295457500214755 g
- Saturated Fat 0.331065250258504 g
- Serving Size 1 1 Serving (13g)
- Sodium 71.5547499673232 mg
- Sugar 0.499762499624991 g
- Trans Fat 0.0941296250108462 g
- Calories 9 calories
In a bowl mix your softened cream cheese, shredded cheese, ranch and hot sauce.Open your dough and lay out into 2 pieces (4 crescent rolls each) pinch together any open seams.Divide your cheese mixture in two and spread onto your dough.Sprinkle your grated chicken on top (I like to cook my chicken breast in the crock pot, little broth on high about 4 hours and it shreds nicely, I do a batch up each week to keep in the fridge for meals and such)Carefully roll up each piece and seal any open seams, Place in freezer for about 10 minutes, this will help firm them up.Preheat oven to 350F and spray a large cookie sheet.Using a serrated knife carefully cut each roll into 8 pieces, I usually cut of the small ends and then make my 8 cuts.Place on cookie sheet and bake in oven for approx 16 minutes, checking they don't burn, you want them a nice golden brown, check around them that the dough has cooked through.Makes 16 pinwheels at 2pp each.
