Cheesy Chicken and Spinach Rolls
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 6
2 8-ounce tubes crescent rolls
1 package (8 ounces) Muenster cheese slices
1 pound cooked chicken, cut into strips
3 cups fresh baby spinach leaves, loosely packed
⅓ cup unsalted butter, melted
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
Unroll dough and separate into 16 pieces. Cut cheese slices in half.
For each crescent, place a half slice of cheese on top of the widest end of the dough, along with some chicken and a few leaves of spinach, and roll up. Set the crescents about 1 inch apart on the prepared baking sheets.
In a small bowl, combine the melted butter with the seasoning mix. Brush each crescent with melted butter mixture and bake about 20 minutes or until golden brown and cooked through; serve warm or room temperature.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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