Chicken and Spinach Pinwheels
These easy-to-make chicken and spinach pinwheels are a great appetizer, with customizable fillings that are sure to please any crowd!
These easy-to-make chicken and spinach pinwheels are a great appetizer, with customizable fillings that are sure to please any crowd!
- 1 tablespoon olive oil
- 1 egg, beaten
- 1 box (9 oz) frozen chopped spinach (i used 2 cups fresh
- 1/4 cup finely chopped onion
- 1 clove garlic finely chopped (i used 1 tablespoon minced
- 2 slices bacon crisply cooked crumbled
- 1/2 cup finely chopped cooked chicken
- 3/4 cup shredded asiago cheese
- 1/4 cup mayonnaise or salad dressing ( i used 2 tablespoon
- 1 can (8 oz) pillsbury crescent rolls
- Carbohydrate 3.21215 g
- Cholesterol 23.265 mg
- Fat 1.06057500018092 g
- Fiber 0.896999988555908 g
- Protein 1.0659 g
- Saturated Fat 0.242107500024981 g
- Serving Size 1 1 (41g)
- Sodium 8.48843750000362 mg
- Sugar 2.31515001144409 g
- Trans Fat 0.151199375004899 g
- Calories 22 calories
Step-by-step
- 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.
- Press the seams of the crescent rolls together firmly together.
- Spread spinach mixture on rectangle to within 1/2 inch of edges.
- Starting at long side of rectangle, roll up; seal long edge.
- 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.
Golden pastry spirals present contrasting textures of crisp, flaky exterior layers enclosing a dense, savory filling of poultry, cured pork, and aged cheese. Thorough moisture management defines the success of this preparation, particularly when handling leafy greens. Thawed frozen vegetables contain cellular water that must be eliminated entirely through paper towel compression before mixing. Excess liquid compromises the starch structure of the dough, preventing proper browning and resulting in a soggy interior. Standard sheet pans provide adequate thermal transfer for baking, while parchment paper lining prevents sticking without requiring excessive aerosol oils that can alter crust flavor. Pressing the perforations of the laminated dough sheet into a solid rectangle requires firm fingertip pressure to seal seams completely before rolling. Sharp chef knives slice the cylinder cleanly without compressing the spiral shape, ensuring uniform portions. Swapping mayonnaise for Greek yogurt alters the fat-to-protein ratio of the binder, potentially yielding a less cohesive filling that separates during thermal exposure. Asiago cheese contributes sharp, nutty notes, though dry aged alternatives like parmesan function similarly if grated finely. Brushing the exterior portions with beaten whole proteins promotes Maillard reactions across the surface, yielding a glossy, deep amber hue during the ten to fifteen minute oven duration at three hundred seventy-five degrees Fahrenheit.
