Baked Buffalo Chicken Pinwheels
Spice up your appetizer spread with Baked Buffalo Chicken Pinwheels, a deliciously bold and satisfying treat that combines tender shredded chicken with zesty buffalo sauce, all rolled into puff pastry and baked to perfection. These flavorful pinwheels are filled with creamy cheese and a hint of blue cheese, offering a delightful balance of heat and creaminess in every bite.
Helpful Tips
- Use Shredded Rotisserie Chicken: For a quick and flavorful filling, opt for shredded rotisserie chicken. It saves time and adds a depth of flavor that pairs perfectly with the buffalo sauce. Simply mix the shredded chicken with your favorite buffalo sauce and cream cheese for a creamy, spicy filling that’s easy to work with.
- Don’t Overfill them: When spreading the buffalo chicken mixture onto the puff pastry, be careful not to overfill. A thin, even layer ensures that the pinwheels roll up easily and hold their shape during baking. Overfilling can lead to messy pinwheels that may burst open in the oven.
- Bake Until Golden and Crispy: For the best texture, bake the pinwheels until they are golden brown and crispy on the outside. This not only enhances the flavor but also provides a satisfying crunch. Keep an eye on them during the last few minutes of baking to achieve that perfect golden color without burning.
Buffalo Chicken Pinwheels
Shredded chicken combined with hot sauce and a variety of cheeses, wrapped in puff pastry to create a creamy and flaky appetizer for any gathering.
Ingredients
- 1 sheet puff pastry
- 1 cup chicken breast cooked, shredded and finely chopped
- 2 tablespoons butter melted
- 1/4 cup Frank’s Red Hot sauce
- 1/2 cup cream cheese lightly whipped
- 2 tablespoons cheddar cheese shredded
- 2 tablespoons blue cheese crumbled
Instructions
- Preheat the oven to 400 degrees F. Cover a baking sheet with parchment or a silicone mat.
- Open up a sheet of puff pastry and smooth down the seams.
- In a bowl, stir together chicken, butter, Frank’s Red Hot sauce, cream cheese, cheddar cheese and blue cheese.
- Spread chicken mixture equally over the sheet of puff pastry.
- Roll the pastry into a tight log. Wrap it in plastic wrap and put it in the freezer for 10 minutes.
- Set the pastry seam side down on a cutting board. Use a bread knife to cut ½ inch slices and lay them out on the prepared baking sheet. They will puff up, so leave room between each slice.
- Bake at 400 degrees F for 23 minutes or until golden brown. Serve hot.
Nutrition
Calories: 115kcalCarbohydrates: 6gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 16mgSodium: 176mgPotassium: 46mgFiber: 0.2gSugar: 0.3gVitamin A: 134IUVitamin C: 0.1mgCalcium: 22mgIron: 0.4mg
Tried this recipe?Let us know how it was!
What is the best way to prepare, save and bake for future use?
Hi Nancy, I would prep it and either freeze it in a roll or slice into rounds and freeze that way. I think it will depend on how long you plan on freezing them. They will be more likely to get freezer burned but into rounds so you will want to thaw and bake sooner than freezing in the full roll.
Can you freeze the buffalo chicken pinwheels already backed? Thanks
Hi Wendy, you should be able to freeze these just fine. Just as a heads up we haven’t tried it. Let them cool completely before you freeze them then wrap them in plastic wrap, tinfoil, or an airtight container. They should be good for 1-2 months in the freezer.