Cheesy Chicken and Spinach Pinwheels

1 box (9 oz) Green Giant® frozen chopped spinach
1 T. olive oil
1/4 C. finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 C. finely chopped cooked chicken
3/4 C. shredded Asiago cheese
1/4 C. mayonnaise or salad dressing
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten

Heat oven to 375°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Bacon-Cheddar Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. ranch dressing
1/4 C. cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 C. finely shredded Cheddar cheese (2 oz)
1/4 C. chopped green onions (4 medium)

Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.2 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Ham & Swiss Pinwheels

1/4 lb cooked ham, cut into pieces (about 1/3 C.)
1 oz cream cheese (from 3-oz package), softened
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/2 C. shredded Swiss cheese (2 oz)
2 T. sliced green onions (2 medium)

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended.2 If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

 

Jalapeno-Chicken Pinwheels

4 oz (half of 8-oz package) cream cheese, softened
1/2 C. chopped cooked chicken
1/4 C. chopped fresh cilantro
2 to 3 T. finely chopped sliced jalapeño chiles (from 12-oz jar)
2 T. finely chopped green onions (2 medium)
1/8 tsp. salt
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board. 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 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Pizza Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/3 C. finely chopped pepperoni (about 1 1/2 oz)
2 T. finely chopped green bell pepper
1/2 C. shredded Italian cheese blend (2 oz)
1/2 C. pizza sauce (from 8-oz can)

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

More Pinwheels:

Cheesy Pinwheels with Italian Dip
Buffalo Chicken Pinwheels
Turkey-Cranberry Pinwheels
Mediterranean Crescent Pinwheels
Easy Pesto Pinwheels
Festive Shrimp Pinwheels
Smoked Salmon Pinwheels
Olive Feta Pinwheels
Cheesy Olive Bacon Spirals

Cream Cheese & Cranberry Sauce