Ingredients
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls1 cup shredded cooked chicken breast4 ounces fat-free cream cheese1/4 cup reduced-fat ranch salad dressing1/4 cup shredded reduced-fat cheddar cheese1/4 cup finely chopped sweet red pepper2 green onions, finely chopped2 tablespoons Louisiana-style hot sauce
Preparation
Preheat oven to 375°. Separate each tube of crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine the remaining ingredients; spread evenly over rectangles. Roll up jelly-roll style, starting with a short side; pinch seams to seal.
Cut each into eight slices; place cut side down on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Refrigerate leftovers.
