Chicken Salad Pinwheels

On their own, these are terrific.  But add some of the Cajun Garlic Aioli as a dipping sauce... Certainly a "Top Five" snack.

But actually, depending on how large the project becomes, these qualify as a "Top Five" Lunch, even as a "Top Five" Appetizer.  But what they mostly are is one of the "Top Five" things that I make for my wife.  She loves these and asks for them often.

When I am lazy, I just get a tube of biscuits and make them as sliders...


When I want to make something a little fancier... I'll make them as Crescents (different tube)...

But, I like them best as these appetizers.  Very easy to make, just mix the chicken goo, spread on some pastry dough sheets (Different tube, but still a rare pre-packaged ingredient for me).  Roll them up, slice into 3/4 inch slices and bake...

Here's the recipe.  Mostly this is inspired by blog post I read on The Mystery Lover's Kitchen...

Several months ago, Riley Adams (author of the newly released PERFECT summer reading culinary mystery, Finger Lickin' Dead) posted her version of this recipe. It's a pretty simple recipe (especially if you have a weekly addiction to those rotisserie chickens that are so cheap and handy to buy). Takes about 15-20 minutes of cooking time, but only 10 minutes or less of hands on work. Like I said, it has become our "go-to" snack for drop in guests!

You can visit Riley's original blog post and her version of the recipe by clicking HERE.

After making these at least a half dozen times since I first read the recipe back in March *they are that good), I have made a few changes to make them my own. But, credit where credit is deserved, the this recipe certainly deserves a big inspired by credit to Riley and the Mystery Lover's Kitchen.

Riley's Chicken Crescent Rolls...

Ingredients
6 oz cooked, chopped chicken
4 oz cream cheese, softened
1/2 cup chopped mushroom
1/2 cup Red Pepper
2 T diced green onion
1 TBS "Big Easy in a Jar" Cajun spice mix
1 pkg Pastry sheet rolls (can of 8)
2 T melted butter
3/4 cup seasoned Bread Crumbs

Preheat oven to 375 degrees. Combine chopped chicken, chopped mushroom, green onion, red pepper, Cajun spices and softened cream cheese in a Kitchenaid Mixer (or mix by hand).

Unfold pastry sheet rolls. Add a 1/4 cup dollop of the chicken mixture to the center of each of the 8 squares. spread the chicken goo evenly and roll up. into a tube.  Slice each tube into 6 "coins"

Line them up on parchment paper or a silicon mat. Drizzle with melted butter and sprinkle with bread crumbs. Place on a cookie sheet and bake for 12-15 minutes at 375.

A Delicious "Top Five" Appetizer when served with the Cajun Garlic Aioli, But I have served these as a lunch, even dinner.

And the are in my wife's "Top Five" most asked for dishes!

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This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

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