Buffalo Chicken Pinwheels

Ingredients

• 2 cups cooked chicken breasts, finely chopped or shredded
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup Frank’s Red Hot
• 1/4 cup Ranch dressing
• 1 cup shredded Monterey Jack cheese
• 2 packages (8 ounces each) Crescent Roll Sheets

Instructions

1. Preheat oven to 375° and line a cookie sheet with parchment paper.
2. In a large bowl, combine the cream cheese, Frank’s Red Hot and Ranch dressing, mixing until smooth.
3. Fold in the chicken and shredded cheese until incorporated.
4. Unroll each crescent sheet onto a cutting board.
5. Spread half the chicken mixture on each sheet, leaving a 1/2-inch border on the long sides.
6. Beginning with one of the long sides, roll up each crescent sheet, jelly-roll style, toward the opposite long border and pinch the edges closed.
7. Using a serrated knife, cut each roll into 10-12 slices (about 1-inch thick), and place them on the prepared baking sheets, making sure they’re spaced at least an inch apart.
8. In batches, bake the pinwheels in the preheated oven until the dough is golden brown, about 20 minutes.
9. Remove to a wire rack to cool slightly.
10. Serve hot or at room temperature with a side of ranch or blue cheese dressing.

The recipe that inspired for this wonderfully easy appetizer can be found here.