Savory Chicken Pinwheels

 I'll try to get a picture of these soon. I made them Christmas Day and forgot to get one before they were all gone.

Savory Chicken Pinwheels

1 Tbsp. butter
2 Tbsp. finely chopped onion
1 Tbsp. finely chopped celery
1/2 tsp. minced garlic
1 green onion thinly sliced, blades and white separated
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
1/2 tsp. dried oregano
pinch of salt and freshly ground pepper

4 oz. cream cheese, softened
1 (10 oz.) can chunk white chicken, well drained
1 can refrigerated crescent rolls
1 Tbsp. Herb Butter (recipe follows)

Preheat oven to 375 degrees.

Melt butter in small saute pan over medium-low heat. Cook onion, the white part of green onion, celery, garlic and the herbs until onions and celery are soft. About 5 - 7 min. Be careful not to brown.

Combine the onion-celery mixture, the green onion blades, cream cheese and chicken together. Mix well.

Unroll crescent dough and divide into two long rectangles. Pinch seams together. Spread half of filling on each rectangle leaving 1/2" space around edges. Roll into a log with the short edges of rectangle as the ends.

Slice each roll into 16 equal pieces. Place on a cookie sheet lightly sprayed with cooking spray.

Bake for 14-16 minutes or until golden brown.

Immediately brush each pinwheel with Herb Butter and remove to a serving tray.

Makes 32 pinwheels.

Herb Butter

1 Tbsp. butter, softened
pinch of dried rosemary, crushed
pinch of dried thyme, crushed

Mix butter and herbs together. Refrigerate if preparing ahead. Soften before using. Yields 1 Tablespoon.