Weight Watchers Jalapeno Chicken Crescent Pinwheels Recipes

Steps:

• Heat oven to 375°F In small bowl, mix all ingredients except dough until well combined; set aside.
• 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.
• 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.
• Bake at 375°F for 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Steps:

• Place first 8 ingredients in a blender; process until smooth (or chopped them fine).
• Combine lime juice mixture and chicken in a large, heavy-duty zip-lock plastic bag.
• Seal bag, and marinate chicken in refrigerator 1 to 8 hours. (I have done over night).
• Prepare grill.
• Remove chicken from bag, reserving marinade.
• Place chicken on grill rack coated with cooking spray; cover and grill 12 minutes on each side or until done, basting occasionally with reserved marinade.

Steps:

• Heat oven to 375°F In a small bowl, mix all ingredients except dough until well combined; set aside.
• 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.
• 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.
• Bake at 375°F for 14 to 16 minutes (or until light golden brown). Immediately remove from cookie sheet. Serve warm.

Steps:

• Heat oven to 375 degrees.
• Prepare a lightly greased baking sheet/s.
• Mix all ingredients (except the crescent rolls) together in a bowl until blended.
• Separate 2 cans of dough into 4 long rectangles, firmly press perforations together to seal.
• Spread/divide the cheese mixture evenly over the 4 rectangles.
• Starting at the short side roll up each rectangle then pinch edges to seal.
• Cut each roll into 8 slices.
• Place cut side down on the baking sheet/s.
• Bake for 12-15 minutes or until lightly golden brown.
• Immediately remove from baking sheet.
• Cool 3-4 minutes then serve warm.
• Delicious!

Steps:

• Mix all ingredients together well and spread a small amount on each flour tortilla.
• Roll each jelly roll fashion and refrigerate overnight.
• When ready to serve slice each rolled tortilla into 1/2 inch pieces and insert toothpick for easy handling. It will look like a lollipop on a stick.
• Serve with picante sauce for dipping.

Steps:

• Heat oven to 375 degrees F.
• Spray cookie sheets with nonstick cooking spray.
• Separate dough into 4 rectangles; place on lightly floured surface.
• Firmly press perforations to seal.
• Press or roll each to form 8x5-inch rectangle.
• Arrange 1/4 of prosciutto slices evenly over each rectangle.
• In small bowl, combine cheese, pepper and oil; mix well.
• Sprinkle mixture evenly over prosciutto on each rectangle.
• Sprinkle with basil.
• Starting at short side of each rectangle, roll up; seal long edges.
• With serrated knife, cut each roll into 5 slices.
• Place, cut side up, on sprayed cookie sheets.
• Bake at 375 degrees F. for 15 to 20 minutes or until golden brown.
• Remove from cookie sheets. Serve warm.

Steps:

• In medium bowl, combine chicken, lettuce, cheddar cheese, green onions and red pepper.
• Set aside.
• In small bowl, beat together cream cheese, sour cream, and red pepper jelly on low speed of electric mixer.
• Spread 1/3 cream cheese mixture over one side of tortilla.
• Sprinkle with 1/3 chicken mixture, leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.) Roll up tightly, jelly roll style.
• Wrap tortilla roll in plastic wrap.
• Repeat with remaining tortillas and filling.
• Refrigerate for 2 hours.
• Trim off the ends and cut each roll into 8 slices, serve cold.