Cheesy Chicken And Spinach Pinwheels Recipes

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 10 slices. Place cut side down on cookie sheet. Brush with egg. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Steps:

• Separate crescent dough into four rectangles; seal perforations. Spread cheese over each rectangle to within 1/4 in. of edges; top with ham and spinach. , Roll up each jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices., Place the slices cut side down on a greased baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Steps:

• Heat oven to 375°F.
• Spray cookie sheet with cooking spray.
• Cook spinach in microwave as directed.
• Drain spinach in strainer; cool 5 minutes then carefully squeeze out all the water (very important).
• Heat oil over medium heat in skillet.
• Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender.
• Remove from heat and stir in spinach, bacon, chicken, cheese and mayonnaise.
• Unroll dough on work surface.
• Spread spinach mixture on rectangle to within 1/2 inch of edges.
• Starting at long side of rectangle, roll up; seal long edge.
• With serrated knife, cut into 20 slices.
• Place cut side down on cookie sheet.
• Beat water into egg mixture and brush the tops.
• Bake 10 to 15 minutes or until golden brown.
• Remove from cookie sheet.
• Serve warm.

Steps:

• Thaw spinach and preheat oven to 375°F.
• Chop chicken into cubes of about 1 square inch ( or 2.5 cm squared).
• Cook chicken in skillet with tbsp of vegetable oil until mostly cooked through. Do not cook through completely or chicken will get dry.
• Cut gouda into strips and melt it in 1/4 cup of fat free milk. (I usually do this in the microwave by cooking and stirring every few minutes).
• While cheese is melting, mix together the chicken and spinach in a casserole dish so that spinach is dispersed evenly throughout. If you have more chicken than spinach, add a bit more spinach keeping in mind it will shrink as it gets cooked!
• As soon as cheese is melted pour immediately over the chicken and spinach. Do not mix again! The cheese will melt through the layers as it cooks.
• Melt the butter and add to it the breadcrumbs.
• Using your fingers or a fork, crumble together the breadcrumb and butter mixture and sprinkle evenly over the top of the dish.
• Sprinkle remaining 2 tbsp of breadcrumbs and chili powder evenly over dish.
• Bake covered for about 35-40 minutes.

Steps:

• Preheat oven to 375 'F and lightly grease baking sheet or use a silicone mat.
• Stir egg and water in a small bowl.
• Roll out pizza dough and brush dough with egg mixture.
• Top dough with the mozzarella, parmesan cheese and spinach.
• Sprinkle with Italian seasoning and garlic salt.
• Roll up like a jelly roll. Cut into 1/2 inch slices and place on baking sheet.
• Brush with remaining egg mixture.
• Bake 15 minutes or until golden brown and hungry.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used.
• Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.