This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

The big football game of the year is coming up and being a native Texan, I couldn't be more excited for it. Every year, as you know, I'm always busy with nosh worthy big game style tailgating and home gating bites. This year won't be any different! In fact, it may only be amped up if my favorite team ends up playing in the big game.

These Skinny Chipotle Pepperoni Pinwheels are two of my most favorite things fused together to make one amazing finger food mash-up that's perfectly dipable and dunkable as a party appetizer or big game spread. Oh, and that Creamy Jalapeño Dip? Let's just say that's the stuff dreams are made of, my friend. I've made a similar dip before, but this one has a few minor changes to make it more of a thicker dip rather than a thinner dressing.

To keep these lightened up, I used a turkey pepperoni because it's just as good to me as traditional. I also used plenty of plain fat free greek yogurt and reduced fat cheese where it was wanted. Trust me when I say that no one will be the wiser that these are better-for-you with these simple and tasty swaps.

One thing that I have to love the most about these pinwheels is that they are one-hander bites. Meaning you have at least one hand free to cheer on your favorite team while also still enjoying your big game bites.

Skinny Chipotle Pepperoni Pinwheels & Creamy Jalapeño Dip
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: 1 Pinwheel + 1/4 C. Dip • Calories: 358.9 • Fat: 21.1 g • Saturated Fat: 5.7 • Carb: 34.8 g • Fiber: 1.2 g • Protein: 9.7 g • Sugar: 6.7 g • Sodium: 1057.7 mg

Ingredients:
Creamy Jalapeno Dip:
1/2 C. Light Mayonnaise
1/2 C. Plain Fat Free Greek Yogurt
1/3 C. Light Sour Cream
1/3 C. Fresh Cilantro Leaves
2 Tbsp. Fresh Lime Juice
2 Tbsp. LA MORENA® Sliced Jalapeños
1 (.74 Oz. Pkg.) Dry Greek Ranch Mix or Homemade
2 Garlic Cloves
Salt & Pepper to Taste

Chipotle Pepperoni Pinwheels:
2 1/2 Tbsp. Light Sour Cream
2 1/4 Tsp. LA MORENA® Chipotle Peppers in Adobo
1 (8 Oz.) Can Refrigerated Crescent Dough
16 Slices Turkey Pepperoni
1/4 C. Reduced Fat Shredded Cheese
Salt & Pepper to Taste

Directions:

In a blender, food processor, or the cup for an immersion blender, combine the 1/2 C. Light Mayonnaise, 1/2 C. Plain Fat Free Greek Yogurt, 1/3 C. Sour Cream, 1/3 C. Fresh Cilantro Leaves, 2 Tbsp. Fresh Lime Juice, 2 Tbsp. LA MORENA® Sliced Jalapeños, package of Dry Greek Ranch Mix or Homemade, 2 Garlic Cloves, and Salt & Pepper to Taste.

Blend to create your creamy jalapeño dip; cover and place the dip aside in the fridge to cool.

Preheat the oven to 375 degrees F. and lightly coat the inside of baking dish with non-stick cooking spray; set aside.

While the oven is preheating, stir together the 2 1/2 Tbsp. Light Sour Cream, and 2 1/4 Tsp. LA MORENA® Chipotle Peppers in Adobo together in a small bowl; set that aside as well.

Unroll the crescent dough and press the seems together to form one seamless rectangle of dough. Spread the chipotle sauce out over the dough and top with the 16 slices of pepperoni and 1/4 C. shredded cheese.

Roll the dough up into a log shape.

The jalapeños and chipotle peppers are what make these pinwheels stand out! I found all of my La Morena® products in my local Fiesta Mart among the Mexican aisle.

Using a sharp knife or dental floss, cut the rolled dough into 8 equal pinwheels and carefully place them in the prepared baking dish.

Place the dish into the oven to bake for 10-15 minutes or until the edges are starting to brown and the dough is cooked through.

Once done, remove from the oven and allow to cool slightly.

Serve right away with your prepared creamy jalapeño dip for dipping. Enjoy!