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Buffalo chicken pinwheels

2SP blue, green & purple, 2PP
Course Appetizer
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 16
Author Drizzle

Ingredients

  • 1 package pillsbury reduced fat crescent rolls
  • ¼ cup light cream cheese softened
  • ¼ cup light shredded cheese such as WW brand or similar, I use a 3 cheese blend
  • 1 tablespoon light ranch dressing
  • 2 tablespoon franks hot sauce
  • 4 oz about 1 cup shredded cooked chicken

Instructions

  • In a bowl mix your softened cream cheese, shredded cheese, ranch and hot sauce.
  • Open your dough and lay out into 2 pieces (4 crescent rolls each) pinch together any open seams.
  • Divide your cheese mixture in two and spread onto your dough.
  • Sprinkle your grated chicken on top (I like to cook my chicken breast in the crock pot, little broth on high about 4 hours and it shreds nicely, I do a batch up each week to keep in the fridge for meals and such)
  • Carefully roll up each piece and seal any open seams, Place in freezer for about 10 minutes, this will help firm them up.
  • Preheat oven to 350F and spray a large cookie sheet.
  • Using a serrated knife carefully cut each roll into 8 pieces, I usually cut of the small ends and then make my 8 cuts.
  • Place on cookie sheet and bake in oven for approx 16 minutes, checking they don't burn, you want them a nice golden brown, check around them that the dough has cooked through.
  • Makes 16 pinwheels at 2 SP each on all 3 MyWW programs
  • Nutritional info (adapted from My fitness pal) Per serving.. Calories 66...Fat 2.8g...Saturated fat 1.2g...Carbohydrates 7.5g...Fiber 0g... Sugars 1.9g...Protein 3.1g