Chicken Curry Pinwheels

Ingredients:

2 (10 oz.) cans chicken, drained
2 Tbs. green curry paste
3/4 c. chopped pistachios
1/4 c. fresh chopped parsley, plus 1/2 c. chopped parsley to roll in
2 cans reduced fat Pillsbury crescent rolls

Preheat oven to 375 degrees. In a bowl, mix together the chicken, curry paste, pistachios, and 1/4 c. chopped parsley. Divide each can of crescent rolls into four rectangles where it is already perforated. Sprinkle some parsley onto your work surface. Lay two rectangles of the dough out, and press down slightly to make sure that the parsley will stick to the back. Spread about 1/4 - 1/3 c. of the chicken mixture onto the top of the dough in an even layer. Starting at the end closest to you, roll up the dough until it is seam side down. Slice into 8-10 slices and place on a greased baking sheet. Repeat for the remaining crescent roll sheets. Bake for 9 minutes in the oven until golden brown, then let cool on wire racks. 

(Makes 64 pinwheels, 1 WW point each.)