Pasta with Chicken and Asparagus and Spinach and Ham Pinwheels

Tonight's a repeat night (as far as the blog's concerened). We're having Pasta with Chicken and Asparagus and Spinach and Ham Pinwheels. My sister in law Jen gave me the recipe for the pinwheels...they didn't have a title, so that's what I'm calling them :o) Here's the recipe:

Ingredients:
1 8oz. can Pillsbury Refrigerated Crescent Dinner Rolls
6 tbl garlic herb spreadable cheese
6 slices cooked deli ham
24-30 fresh spinach leaves

Directions:
Heat oven to 350. Separate dough into 4 rectangles, pressing perforations to seal. Spread rectangles w/ cheese to within 1/4 inch of edges: top with ham and spinach. Starting at the shortest side, roll up each rectangle, press edges to seal after you roll. Cut each roll into 6 slices. Place Cut sides down on ungreased cookie sheet. Bake 12-18 min or until golden brown. Makes 24 appetizers.



The result: For starters, I greased my cookie sheet, b/c I don't trust it! The pinwheels were AWESOME! I totally could've eaten the whole pan! If you don't like salty stuff, they're probably not for you, but I loved them! I used the Aloutte garlic and herb spread- it seemed to work well! Next time I'll be sure to wrap them really tight, b/c I felt like some of them were falling apart after I cut them, but they still turned out fine.

A quickie add on- Tomato Salad. This is something I've thrown together many times, it's based on a recipe my friend Kim uses. It's a great way for me to use the grape tomatoes growing in my garden.

Ingredients:
1 cup grape tomatoes, sliced in half lengthwise (can also used other diced tomatoes)
2 tbsp extra virgin olive oil
1/4 cup balsamic vinegar
1/3 cup shredded or diced mozzerella (I LOVE fresh mozzerella the best, but didn't have any today)
3-4 fresh basil leaves, chopped
salt and pepper, to taste
1 clove garlic, finely minced

Directions:
Combine all ingredients. Cover and refrigerate for at least one hour