Fiesta Ranch Chicken Spread (and pastry roll or pinwheel directions)

 Ingredients:

oven preheated to 400 degrees Farenheit

well greased 9 x 11 cookie sheet

8-12 oz well softened cream cheese

24-32 oz canned or rotisserie chicken (already fully cooked)

1 - 2 TBSP EACH (To taste preference) :

smoked paprika, granualted garlic, minced garlic, chopped peppers, taco seasoning, ranch dressing mix (the dry mix)

1 1/2 - 2 cups shredded cheese (I used Fiesta blend)

1/3 c mayo OR sour cream (I prefer sour cream but we were out)

2 cans (8-10 count) refrigerated crescent roll dough, crescent sheets or flaky pastry sheets (Like phyllo) unrolled and any holes pinched close

1 beated egg yolk and 1 tspn milk mixed with 2 TBS grated parmesan

DIRECTIONS for use with pastry:

Spread evenly approximately 2 cms of chicken mixture all over cresent or pasty dough

Roll tightly length-wise with opening pressed close and on bottom

Cut 3 small slits across top of roll to allow venting or cut into 1 inch individual pieces to make pinwheels

Lightly brush roll (before cutting into pinwheels) with milk and yolk mix 

Cover and bake in preheated 400 degree oven for 20 minutes then uncover, brush lightly again and return to oven for additional 20-30 minutes or until crust is golden brown and fully cooked. Knife inserted in middle slit on top of roll. 

Pinwheels will be golden brown throughout the pastry and the chicken spread will look slightly dry.

Allow to cool 1-2 minutes before removing to a cooling rack-very important or they will become soggy if allowed to cool on cookie sheet.



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