Chicken Pinwheels Recipe
Ingredients
| 2 5-ounce cans chicken spread | ||
| Pimiento | 1/4 Cup (16 tbs), finely chopped | |
| Prepared mustard | 1/2 Teaspoon | |
| Curry powder | 1/4 Teaspoon | |
| 1 unsliced loaf white sandwich bread | ||
| Butter or margarine, softened | ||
Directions
Combine chicken spread, pimiento, mustard, and curry.
Trim crusts from bread.
Cut bread in nine length wise slices about 1/4 inch thick.
Spread each long slice with butter and 2 tablespoons chicken mixture.
Roll up jelly-roll fashion, starting at short side.
Seal with softened butter.
Wrap in foil and chill.
Trim crusts from bread.
Cut bread in nine length wise slices about 1/4 inch thick.
Spread each long slice with butter and 2 tablespoons chicken mixture.
Roll up jelly-roll fashion, starting at short side.
Seal with softened butter.
Wrap in foil and chill.
Chef
