Jalapeño-Chicken Crescent Pinwheels

a 2004 Pillsbury Bake-Off winner

• Ready In: 26 mins
• Serves: 32

Ingredients

• 4  ounces cream cheese, softened
• 1⁄2 cup  chopped  cooked chicken
• 1⁄4 cup  chopped fresh cilantro
• 2 -3  tablespoons  finely chopped sliced jalapeno chiles
• 2  tablespoons  finely chopped green onions (2 medium)
• 1⁄8 teaspoon salt
• 1 (8 ounce) can  refrigerated crescent dinner rolls

Directions

1. Heat oven to 375°F In small bowl, mix all ingredients except dough until well combined; set aside.
2. Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
3. 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.
4. Bake at 375°F for 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.