Salsa may be made a day before if desired to reduce prep time.
Preheat oven to 450 degrees.
In a large baking dish, mix cranberries, brown sugar, jalapenos, lime zest and juice, salt and pepper, and chipolte sauce and bake for 15 minutes.
Remove, reduce oven to 325 degrees, and let cool for 10 minutes.
Add pomegranate arils and set dish aside.
On two baking sheets lined with parchment paper, roll out each crescent dough (I prefer to use the solid sheets, if you have crescent roll dough just press together at the seams.) Top each sheet of dough with a layer of shredded chicken and half of the Pepper Jack Cheese.
Roll dough into long rolls, cut each into 12 pieces, and lay these pinwheels flat on the parchment paper.
Top with remaining Pepper Jack Cheese. Bake at 325 degrees for 10-12 minutes until golden brown, then top with the Pomegranate Salsa and ENJOY!
NOTE: You may have leftover chicken and salsa to use in tacos, salads, etc.
I am a learn-as-I-go cook, and just enjoy getting creative in the kitchen. In our house nothing is ever too cheesy or too spicy! I love to share my recipe creations on my blog, www.FoodandHappinessblog.com, where I also share Direct Sales tips from my day job 🙂