1 can (8 oz) refrigerated crescent dinner rolls
1/2 cup finely chopped cooked chicken
3/4 tsp Franks red hot pepper sauce
2 oz cream cheese, softened
1/4 cup finely crumbled blue cheese (1 oz)
2 Tbsp chopped fresh chives
1/2 cup finely chopped cooked chicken
3/4 tsp Franks red hot pepper sauce
2 oz cream cheese, softened
1/4 cup finely crumbled blue cheese (1 oz)
2 Tbsp chopped fresh chives
Heat oven to 350. Spray baking sheet with cooking spray. Unroll crescent dough; separate into 4 rectangles. Press perforations to seal. In small bowl, mix chicken and pepper sauce until well coated. Spread 1 Tbsp cream cheese over each rectangle to within 1/4 inch of edges. Sprinkle evenly with chicken, blue cheese and chives. Starting with one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on baking sheet. Bake 13-17 minutes or until edges are golden brown.
Makes 24 appetizer pinwheels
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