Buffalo Chicken Pinwheels
Spicy buffalo chicken dip wrapped in buttery, flaky puff pastry for a delicious handheld snack. An easy appetizer perfect for entertaining or game day!
Print
Pin
Servings: 30 pinwheels
Equipment
- 2 cookie sheets
- parchment paper
- medium mixing bowl
- sharp knife
Ingredients
- 2 sheets frozen pastry thawed to room temperature
- 2 cups shredded rotissorie chicken
- 8 ounces cream cheese softened to room temperature
- ½ cup buffalo sauce
- 1½ tbsp ranch seasoning mix
- 1 cup shredded cheddar cheese divided
Instructions
- Preheat oven to 400°F.Line 2 cookie sheets with parchment paper. Set aside.
- To a medium mixing bowl, add shredded chicken, cream cheese, buffalo sauce, and ranch seasoning. Mix well until completely combined.Gently unfold the puff pastry dough. Evenly spread half of the chicken mixture onto each pastry leaving about half an inch around the edges. Sprinkle each with ½ cup of shredded cheese.Roll into a log starting from the long side. Place seam down then slice into ¾ inch pieces.
- Transfer to the prepared cookie sheets. Space pinwheels at least 2 inches apart. Bake 25-27 minutes or until golden brown. Let cool slightly, serve with ranch dressing or blue cheese.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
Half the recipe if you only want to make 15 pinwheels.
Did you make this recipe? Please leave a comment and rating. Follow on Instagram @homesweettableeats & Hashtag it #homesweettableeats. Or post pictures on homesweettable FB page. I love to see your beautiful creations!