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Chicken Pastry Pinwheels With Honey Mustard Glaze
Yield: 12
SMF Kitchen
@smfchicken
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Pinwheels
1 tube
crescent roll dough
1/4 cup
mayonnaise
8 slices
thinly-sliced smoked gouda cheese (or another favorite)
8 oz
- Preheat oven to 375°F.
- Lightly coat small baking pan with cooking spray and set aside.
- Unroll crescent dough and stretch into an approximately 10 x 15 inch rectangle, lightly pressing the seams together to form a sheet (or purchase the sheet version).
- Spread the mayonnaise over entire dough surface.
- Layer cheese slices over mayonnaise and then add the shredded chicken.
- Starting with the long side, roll the dough up into a tight log, pinching the seam together and use a serrated knife to cut into 12 equal rolls.
- Arrange the rolls evenly on the pan and brush with the honey mustard glaze.
- Garnish with additional smoked paprika if desired.
- Bake uncovered for 18-20 minutes, until the tops are golden brown and the dough is baked fully through the rolls.
- Serve warm with the rest of the glaze.
Honey Mustard Glaze
1/4 cup Greek yogurt
1/4 cup
stone ground mustard
1 teaspoon
apple cider vinegar
1/4 teaspoon
smoked paprika
1/8 teaspoon
cayenne pepper
- To make the glaze, combine all of the ingredients in a small bowl and whisk until combined.
MAKE AHEAD TIP: You can easily make these rolls ahead by assembling through the slicing and arranging step. Tightly wrap the slices and refrigerate until ready to use. Remove from fridge and brush with the glaze. Bake as directed.
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Chicken Pastry Pinwheels With Honey Mustard Glaze
Yield: 12
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Chicken Pinwheels
1 tube
crescent roll dough
1/4 cup
mayonnaise
8 slices
thinly-sliced smoked gouda cheese (or another favorite)
8 oz
- Preheat oven to 375°F.
- Lightly coat small baking pan with cooking spray and set aside.
- Unroll crescent dough and stretch into an approximately 10 x 15 inch rectangle, lightly pressing the seams together to form a sheet (or purchase the sheet version).
- Spread the mayonnaise over entire dough surface.
- Layer cheese slices over mayonnaise and then add the shredded chicken.
- Starting with the long side, roll the dough up into a tight log, pinching the seam together and use a serrated knife to cut into 12 equal rolls.
- Arrange the rolls evenly on the pan and brush with the honey mustard glaze.
- Garnish with additional smoked paprika if desired.
- Bake uncovered for 18-20 minutes, until the tops are golden brown and the dough is baked fully through the rolls.
- Serve warm with the rest of the glaze.
Honey Mustard Glaze
1/4 cup Greek yogurt
1/4 cup
stone ground mustard
1 teaspoon
apple cider vinegar
1/4 teaspoon
smoked paprika
1/8 teaspoon
cayenne pepper
- To make the glaze, combine all of the ingredients in a small bowl and whisk until combined.
