Ingredients
Equipment
Method
- Preheat your oven to 400°F. This ensures a perfectly baked pinwheel that is golden brown.
- In a food processor, place the broccoli florets; pulse a few times until the broccoli is finely chopped. If you don’t have a food processor, you can finely chop the broccoli with a knife instead.
- Unroll the crescent dinner rolls onto a clean work surface, forming one large rectangle. Make sure to press the perforations and seams to seal them well.
- In a small microwavable bowl, microwave the cream cheese on high for thirty seconds. This will make it easier to spread. Add the garlic powder and stir until smooth and well combined.
- Spread the cream cheese mixture over the dough, leaving about a quarter-inch border on one side. This helps to seal the pinwheels later.
- Sprinkle the finely chopped broccoli evenly over the cream cheese mixture. Then, add the cooked and shredded chicken on top of the broccoli evenly.
- Place a sheet of waxed paper over the dough and gently press down to compress the filling. This step ensures that all the ingredients stick together nicely.
- Starting with the side of the dough opposite the clean edge, roll up the dough to form a log. Pinch the seam to seal it tightly.
- Using a sharp knife, cut the rolled dough into eight equal slices, forming the pinwheels. Place the cut side down in an ungreased 8- or 9-inch round pan.
- In a small dish, stir the French fried onions and melted butter, coating the onions lightly with the butter. Sprinkle this mixture generously over the top of each pinwheel.
- Bake the pinwheels for 18 to 22 minutes or until they are light golden brown. The aroma will fill your kitchen, making it hard to resist!
- Once baked, serve the pinwheels warm. They are best enjoyed fresh from the oven, but they taste amazing at room temperature as well.
Notes
Tip: You can freeze the uncooked pinwheels for up to one month. Just bake them straight from the freezer when you’re ready to enjoy!