Chili-Chicken Pinwheels

PINWHEELS:
2 TBS vegetable oil
1 to 1 1/2 pound raw chicken breast tenders
1 roll (16 oz) refrigerated pizza dough
1/2 cup chopped green onion
1/4 tsp. salt
1/8 tsp pepper
1 cup shredded monterey jack

SAUCE:
1 can (3 oz) chopped green chilis
1 1/2 cup chopped green onion
2 TBS vegetable oil
1/2 cup sour cream
1/4 tsp. salt
milk as needed

Heat oil in skillet on medium high. Cook chicken in oil (about 4 minutes per side.) (I put some salt and pepper on the chicken as it cooks.) Drain, cut into thin strips. Heat oven to 425. Roll out pizza dough, arrange chicken, sprinkle with onion, salt, pepper, and cheese. Begin with long side, roll up dough. Use serated knife to cut pieces 1 1/2 inches thick. Put on ungreased baking sheet. Bake at 425 for 18 minutes or until browned.

For sauce- saute chilis and onions in oil. Transfer to blender. Add sour cream, salt and pepper. Blend until well mixed. Can add milk to thin if needed. Serve over warm pinwheels.

(When you cut the pinwheels and place them on the baking sheet, they sometimes act like they might fall apart. Just scrunch them up together and they will hold until the dough can be cooked.)