Chicken And Ham Pinwheels

Serves: 8
Total Calories: 320


1 cup celery chopped
3/4 cup onion chopped
2 tablespoons butter or margarine
1 cup chicken chopped cooked
1 cup ham chopped cooked
1/4 cup water
2 tablespoons parsley chopped
1/4 teaspoon salt
1/4 teaspoon nutmeg ground
1 egg beaten
12 frozen phyllo pastry leaves (about 16 x 12 inches each), thawed
3/4 cup butter melted
Mushroom Cheese Sauce (see below)


In a covered 10-inch skillet over medium heat, cook celery and onion in 2 tablespoons butter or margarine for 5 to 7 minutes or until tender but not browned set aside.

In a medium bowl, combine chicken, ham, water, parsley, salt and nutmeg stir into celery-onion mixture. Stirring constantly over medium heat, cook until no liquid remains. Remove from heat. Stir in egg set aside.

Preheat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.

Cover pastry leaves with a damp towel to prevent drying out. Place 2 leaves on a second damp towel brush with melted butter. Place another leaf on top brush with butter. Repeat until 6 leaves have been stacked. Top with half of the chicken-ham mixture, spreading to within 1 inch of all edges. Fold long edges over filling. Carefully roll as for a jelly roll, starting from short side. Place, seam-side down, on jelly roll pan. Repeat to make a second roll. Brush rolls with remaining butter. With a sharp knife, score each roll to mark eight slices.

Bake for 40 minutes or until rolls are browned and crisp.

Slice rolls where scored. Pour Mushroom Cheese Sauce into a large, shallow serving dish and arrange rolls on top.

Note: Pinwheels can be reheated in a preheated 300° oven. Sauce can be reheated on low if needed.

Nutritional Facts:

Serves: 8
Total Calories: 320
Calories from Fat: 187

This Chicken And Ham Pinwheels recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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