Ingredients
2
cups shredded deli rotisserie chicken
1/2
cup barbecue sauce
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
3/4
cup shredded sharp Cheddar cheese (3 oz)
2
to 3 tablespoons chopped fresh cilantro
Preparation
Heat oven to 400°F.
In medium bowl, stir together 2 cups shredded deli rotisserie chicken and 1/2 cup barbecue sauce.
On large cutting board, unroll dough from 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls into 2 long rectangles. Overlap long sides to form large rectangle; firmly press perforations and edges to seal.
Spread chicken mixture evenly over dough leaving about 1/2 inch on 1 side uncovered. Top chicken mixture evenly with 3/4 cup shredded sharp Cheddar cheese.
Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
Using sharp knife, cut roll into 8 equal slices (pinwheels); place cut side down in ungreased 8- or 9-inch round pan.
Bake 18 to 22 minutes or until golden brown and center pinwheels are no longer doughy. Cool slightly, 5 to 10 minutes. Sprinkle 2 to 3 tablespoons chopped fresh cilantro over top. Serve warm.
