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Artichoke Jalapeño Pinwheels

Servings: 16
Author: Cyndi


  • 3/4 cup rotisserie chicken cut into small pieces
  • 1/2 cup La Terra Fina Artichoke Jalapeño spread
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 8 ounce crescent seamless dough sheet


  • Preheat oven to 350 degrees F.
  • Line a baking sheet with a silpat or parchment paper; set aside.
  • In a medium bowl, add the chicken, artichoke jalapeño spread, and cheeses. Mix well.
  • Spread out crescent dough and press out with your fingers. Spread chicken mixture evenly over the crescent dough.
  • Starting with one side, roll up each rectangle; press edge to seal (If the dough is to soft, place in the freezer for 5 mins). With serrated knife, cut into 16 slices.
  • Place cut side down on ungreased cookie sheet. Sprinkle with more mozzarella cheese if wanted.
  • Bake 15-20 minutes, or until golden brown.
  • Remove, serve and enjoy!