Sunday, December 16, 2007
Dreary Saturday afternoon
No running. What's new? ;-)
Sort of a cold dreary Saturday with nothing going on. I drifted around and didn't eat lunch so mid-afternoon when I got hungry I whipped up a batch of Jalapeño-Chicken Crescent Pinwheels from the Pillsbury Website. I'd intended to take them on Thanksgiving but plans changed so I still had most of the ingredients on hand. These turned out a bit prettier than the ones on Thanksgiving but they didn't taste anywhere near as yummy. :-( The jalapeno taste was overpowering. I usually like jalapenos and love spicy, hot flavors but not this time. We actually threw half of them away. Maybe it was the brand of peppers I bought. It just wasn't a good flavor. They definitely had potential. They looked good, were easy to make and were prepared in a flash. It just seems like something was missing. Maybe next time I'll add some fresh salsa and see how that works.
Jalapeño-Chicken Crescent Pinwheels
4 oz. cream cheese (from 8-oz. pkg.) -- softened
1/2 cup chopped cooked chicken
1/4 cup chopped fresh cilantro
2 to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz. jar)
2 tablespoons finely chopped green onions
1/8 teaspoon salt
1 can Pillsbury® Refrigerated Crescent Dinner Rolls -- (8-oz.)
Heat oven to 375°F. In small bowl, mix all ingredients except dough until well combined; set aside.
Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
Bake at 375°F. for 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.