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Crescent Chicken Taco Pinwheels

These Crescent Chicken Taco Pinwheels are a fun and flavorful appetizer, perfect for any gathering!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 2 cans refrigerated crescent rolls
  • 1 8 oz. cream cheese softened
  • 1/2 cup mayonnaise
  • 1 packet taco seasoning
  • 2 cups diced cooked chicken
  • 1 4 oz. can green chiles do not drain liquid
  • 2 tbsp diced black olives optional
  • 1/2 lime juice
  • to taste sour cream for serving

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine the softened cream cheese, mayonnaise, taco seasoning, diced cooked chicken, green chiles (with liquid), and diced black olives if using. Mix until well combined and creamy.
  • Open the cans of refrigerated crescent rolls and unroll them onto a clean surface.
  • Use a spatula to spread the chicken mixture evenly over the crescent roll dough, leaving a small border around the edges.
  • Starting from one end, roll the dough tightly into a log shape.
  • Using a sharp knife, slice the rolled dough into about 1-inch thick pinwheels. Place them cut-side up on a baking sheet lined with parchment paper.
  • Bake in your preheated oven for about 15-20 minutes or until they are golden brown and puffed.
  • Let the pinwheels cool for a few minutes before serving. Serve with sour cream.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Spatula
  • Sharp Knife

Notes

  • Prepare the filling a day in advance and store it in the refrigerator.
  • Assembled pinwheels can be refrigerated for up to 24 hours before baking.
  • Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 3 days.