Hot Chicken Swirls

Total Time Prep: 25 min. Bake: 10 min.
Yield 64 appetizers
Contest Winner
Test Kitchen Approved
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.”

Ingredients

  • 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
  • 1 cup shredded cooked chicken breast
  • 4 ounces fat-free cream cheese
  • 1/4 cup reduced-fat ranch salad dressing
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/4 cup finely chopped sweet red pepper
  • 2 green onions, finely chopped
  • 2 tablespoons Louisiana-style hot sauce

Directions

  1. Preheat oven to 375°. 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.
  2. Cut each into eight slices; place cut side down on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts

1 each: 34 calories, 2g fat (0 saturated fat), 2mg cholesterol, 82mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch.

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.”
Recipe Creator

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