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Chicken and Broccoli Pinwheels

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Chicken and Broccoli Pinwheels
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 6
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Quick-prep pinwheels packed with chicken and broccoli make for an easy, kid-approved dinner!

Ingredients

1
cup fresh broccoli florets
1
can Pillsbury™ refrigerated crescent dinner rolls
4
oz (half 8-oz package) cream cheese
1
teaspoon garlic powder
1
boneless skinless chicken breast, cooked, shredded
1/2
cup coarsely crushed French fried onions
1
tablespoon butter, melted

Directions

  • 1 Heat oven to 400°F. In food processor, place broccoli florets; pulse a few times until broccoli is finely chopped. (If you don’t have a food processor, just finely chop broccoli with knife).
  • 2 Unroll dough unto work surface into 1 large rectangle; press perforations and seams to seal.
  • 3 In small microwavable bowl, microwave cream cheese on High 30 seconds. Add garlic powder; stir until smooth and combined. Spread cream cheese mixture over dough to within 1/4 inch of one side.
  • 4 Sprinkle broccoli evenly over cream cheese mixture; sprinkle evenly with chicken. Place sheet of waxed paper over dough; gently press down to compress filling.
  • 5 Starting with side of dough opposite clean side, roll up dough to form a log; pinch seam to seal. Using sharp knife, cut roll into 8 equal slices (pinwheels); place cut side down in ungreased 8- or 9-inch round pan.
  • 6 In small dish, stir French fried onions and melted butter, coating onions lightly with butter. Sprinkle over top of each pinwheel.
  • 7 Bake 18 to 22 minutes or until pinwheels are light golden brown. Serve warm.
Tips  

Add 1/2 cup of shredded Cheddar cheese to the cream cheese mixture for an even cheesier pinwheel.

Substitute Progresso™ panko crispy bread crumbs for the French fried onions for a different kind of crunch.

Nutrition Information 
No nutrition information available for this recipe
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