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Tex mex pinwheels

Drizzle
2 SP Freestyle, 2PP/2PP
Prep Time 35 mins
Cook Time 18 mins
Total Time 53 mins
Course Appetizer
Servings 16

Ingredients
  

  • 1 package pillsbury reduced fat crescent rolls
  • 4 oz cooked and shredded chicken
  • 1/3 cup diced peppers I used red & green
  • 1/2 cup corn I used frozen
  • Green onion diced
  • 1/2 cup salsa
  • 1.5 tsp chili powder

Instructions
 

  • In a bowl mix together your peppers, salsa, chicken, corn, green onion and chili powder.
  • Roll out your crescent dough into two pieces of 4 crescent rolls, pinch together any seams.
  • Spread your chicken mixture onto your two pieces of dough, roll the dough up and seal any openings.
  • Place rolled dough in the freezer for 30 minutes, this will help when you cut them.
  • Preheat oven to 350F and spray a large baking sheet.
  • Use a serrated knife and cut each rolled dough into 8 pieces, I find it best to cut in the middle then cut each half into 4, your end pieces might not look the best and you can even just cut off a very small end piece and discard if you want.
  • Place on baking sheet (I used a spatula to help transfer) and bake for approx 18 minutes, you want the dough a golden brown color.
  • Serve warm, makes 16 pinwheels.

Notes

SP Freestyle- 2 using WW recipe builder
Smart points- 2 using SP calculator
Points plus- 2 using PP calculator
Nutritional info... Calories 60..Fat 2.2g...Sat fat 0.8g...Carbs 8.3g...Fiber 0g... Sugar 1.8g...Protein 2.8g using My Fitness Pal