Puffed and Poppin’ Pinwheels
Nibbles. Bite-size treats. With just a smidge of spice and a very good dose of cheese these pinwheels will make any party (potluck or otherwise) come to life.
As much as I love making everything from scratch, there’s an inimitable quality to some take and bake food. I’m talking about the Pillsbury line of products. I have never achieved the distinct quality and flavours of Pillsbury biscuits or crescent rolls in any of my baking adventures, and why bother? There they are, sitting on the shelf in the refrigerated foods aisle.
I believe in playing to the strengths of food products. In this recipe, the crescent rolls offer the perfect buttery and starchy compliment to the meaty and cheesy filling.
I wouldn’t be surprised if the magic of this pairing lies in nostalgia. As a kid, I often enjoyed crescent roll wrapped hot dogs with a slice of processed cheese melted inside, as I’m sure many other children did as well. I have no doubt that these childhood treats play a significant part in what I enjoy now as an adult.
Speaking of nostalgia – I usually post newer music with each recipe, but today I’ve really been enjoying Alicia Bridges, specifically her cool disco hit “I Love The Nightlife” from 1978 (which I was not alive to enjoy at the time it came out, but later…)
Mmm, now onto the pinwheels:
Puffed and Poppin’ Pinwheels
Makes about 20.
- 1/2 pound (225 grams) boneless chicken breast
- 1/2 cup dry red wine
- 4 tablespoons olive oil, divided
- 4 cloves of garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- pinch of cayenne
- 2 packages of Pillsbury Grands crescent rolls
- 1/2 cup sour cream
- 6 sundried tomatoes, chopped (about 40 grams)
- 1 bunch of green onions, chopped (about a 1/2 cup)
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Manchego cheese
- Cut the raw chicken into strips. Combine the raw chicken, wine, half of the olive oil and garlic in a Ziploc bag and allow the chicken to marinate in the fridge for four hours.
- Preheat oven to 350˚F (175˚C).
- Heat the remaining olive oil on a skillet over medium-high heat. Remove the chicken from the marinade. You can dispose of the marinade at this point. (Remember: when working with chicken, wash your hands after handling the raw meat and thoroughly clean the cutting boards and utensils before using them for anything else). Throw the chicken strips into the heated skillet. Toss in the chili powder, red pepper flakes, sea salt, black pepper, garlic powder, onion powder and cayenne. Cook the chicken until done and slightly browned.
- Roll out the crescent dough and pinch together at the dotted lines so you have four square pieces to work with. Distribute the sour cream, green onions, cheeses, sundried tomatoes and prepared chicken evenly over the dough. Start rolling up the stuffed dough along the narrow edge. Cut each roll into 5 or 6 pieces.
- Place the pieces on a baking sheet and bake for 12-15 minutes or until the dough is golden brown. Cool slightly before packaging and bringing to the potluck.