| | Directions | | Separate each tube of crescent dough into four rectangles; gently press perforations to seal. In small bowl, combine remaining ingredients; spread evenly over rectangles of dough. Roll up jelly-roll style, starting with short side, pinch seams to seal. Cut each into 8 slices, place cut side down on ungreased cookie sheet. Bake at 375 for 10-12 minutes or until golden brown. Refrigerate any leftovers. |
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| Ingredients | | - |  | 2 tubes each) refrigerated reduced-fat crescent rolls (8 ounce tubes) |
| - | | 1 cup shredded cooked chicken breast |
| - | | 4 ounces fat-free cream cheese |
| - | | 1/4 cup reduced-fat ranch salad dressing |
| - | | 1/4 cup shredded 2% cheddar cheese |
| - | | 1/4 cup finely chopped sweet red bell pepper |
| - | | 2 green onions, finely chopped |
| - | | 2 tablespoons Louisiana-style hot sauce |
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