Cheese Pinwheels and Chicken

1. 1

   Put butter in a sauce pan; add celery and onion, cook over low heat until onion is transparent and glazed, and celery is tender.

2. 2

   Sprinkle flour into celery and onion mixture, stirring until all is well mixed.

3. 3

   Add the chicken bouillon to the boiling water and cook over low heat until thickened, stirring constantly.

4. 4

   Add chicken; stir well.

5. 5

   Remove from heat.

6. 6

   Prepare the biscuit dough for biscuits according to package directions.

7. 7

   Place the soft dough on floured board & roll and pat until its oblong in shape & abut 1/2 inch thick.

8. 8

   Sprinkle the cheese over the top of the dough.

9. 9

   Starting at one end of the dough, roll up, jelly roll fashion; seal the edge with a few drops of water.

10. 10

    Using a sharp knife dipped in water, slice through the roll, making 1/2 inch slices.

11. 11

    Place the chicken mixture in a buttered baking dish (9x9) then put the pinwheel rolls over top.

12. 12

    Bake at 375 for 25 minutes, or until pinwheels are puffy and a delicate brown.

13. 13

    Serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.