Jalapeno-Chicken Crescent Pinwheels

So here is the second in the series of “small bites.  Jalapeno-Chicken Crescent Pinwheels are a really easy, really spicy bite of warm deliciousness.  I might change the name of these to Jalapeno-Chicken Crescent Bites, because it was so warm in my kitchen. My pinwheels didn’t stay in the shape of pinwheels.  The bites were still absolutely delicious anyway.

The recipe is found in the same cookbook as the Sundried Tomato Goat Cheese Tarts.  (Pillsbury Bake-Off, July 2004) The girls at the party where this recipe was debuted gave it a big “thumbs up”.  They liked the creaminess of the filling and the spiciness.  The recipe calls for fresh cilantro.  Now cilantro may be the second worst ingredient in my world, (green peppers are winner of the top prize).  I can only stomach cilantro if it is mixed in to something.  The smell of cilantro really gets to me.  I guarantee that you are not a fan of cilantro; you should still give these bites a try.  Just be careful about the dough and how much you handle it.  If it is really hot and humid wait until the very last minute to take the crescent roll out of the refrigerator.  Or, refrigerate the dough after filling, but before you cut them in pinwheels.  

Jalapeno-Chicken Crescent Bites

4 ounces cream cheese (from 9-oz package), softened

½ cup chopped cooked chicken

¼ cup chopped fresh cilantro

2 to 3 tablespoons finely chopped sliced jalapeno chilies

2 tablespoons finely chopped green onions (2 medium)

1/8 teaspoon salt

1 (8 oz) can of refrigerated crescent dinner rolls

1. Heat oven to 375 degrees.  In a small bowl, mix all ingredients except dough until well combined; set aside.
2. Unroll dough (if it is an unusually hot day, wait until the last minutes to take it out of the refrigerator).  Separate the dough into 2 long rectangles.  Place 1 rectangle on a long cutting board; press perforations to seal.
3. Spread half of cream cheese mixture on dough rectangle to within ½ inch of edges.
4. Starting with one long side, roll up rectangle; press seams to seal.  Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet.  Repeat with remaining dough rectangle.
5. Bake at 375 degrees for 14 to 16 minutes or until light golden brown.  Immediately remove from cookie sheet.  Serve warm.