Hot Chicken Swirls
From Bay City, Michigan, Evelyn McGinnis writes, “I was trying to use up crescent rolls and leftover chicken breast and came up with this tasty recipe! I lightened it by using reduced-fat dressing and fat-free cream cheese.”
From Bay City, Michigan, Evelyn McGinnis writes, “I was trying to use up crescent rolls and leftover chicken breast and came up with this tasty recipe! I lightened it by using reduced-fat dressing and fat-free cream cheese.”
- 16 oz refrigerated reduced-fat crescent
- 1 cup cooked chicken breast shredded
- 4 ounces fat-free cream cheese
- 1/4 cup reduced-fat ranch salad dressing
- 1/4 cup reduced-fat cheddar cheese shredded
- 1/4 cup sweet red pepper finely chopped
- 2 green onions finely chopped
- 2 tablespoons louisiana-style hot sauce
- Carbohydrate 3.74542590880554 g
- Cholesterol 2.31469173575 mg
- Fat 1.38899943408036 g
- Fiber 0.0822945326101035 g
- Protein 1.37470739929223 g
- Saturated Fat 0.572457905145964 g
- Serving Size 1 1 (17g)
- Sodium 44.670342322625 mg
- Sugar 3.66313137619543 g
- Trans Fat 0.68882064387708 g
- Calories 35 calories
Step-by-step
- Separate each tube of crescent dough into four rectangles; gently press perforations to seal.
- In a small bowl, combine the remaining ingredients; spread evenly over rectangles.
- Roll up jelly-roll style, starting with a short side; pinch seams to seal.
- Cut each into eight slices; place cut side down on ungreased baking sheets.
- Bake at 375° for 10-12 minutes or until golden brown.
- Refrigerate leftovers.
The ingredient list leaves out the most critical phase of preparation: moisture management. Shredded chicken breast holds trapped water, and fat-free cream cheese releases additional liquid when heated. Without proper handling, that excess moisture turns the laminated crescent dough into a soggy, unbaked paste instead of a flaky pastry.
- Press the crescent dough perforations firmly until completely sealed, preventing the hot sauce mixture from leaking onto the baking sheet during the 10-to-12-minute oven run at 375 degrees.
- Chop the sweet red pepper and green onions as finely as possible so the pieces do not tear the delicate dough sheets when rolled jelly-roll style.
- Judge doneness entirely by sight and touch: the spirals are ready when the exterior turns an even golden brown and the pastry feels firm rather than spongy under a light press.
Store any remaining portions in the refrigerator promptly due to the dairy content in the filling. Cool the baking sheets completely between batches to ensure the butter in the fresh dough does not melt prematurely before entering the heat.
