Buffalo Chicken Puff Pastry Pinwheels
These pinwheels are the perfect blend of a buttery, flaky crust and a creamy, spicy chicken filling. Served hot or at room temperature, these appetizers are your new favorite party snack.
Servings 10
Baking Temp 425 F
Equipment
- 2 large baking sheets
- Parchment paper
- Medium mixing bowl
- Rolling pin
Ingredients
- 2 cups finely chopped, cooked boneless skinless chicken thighs
- 8 oz. cream cheese, softened
- 2 oz. shredded mozzarella cheese
- 1/3 cup finely chopped scallions (from 3 scallions)
- 3 tbsp buffalo-style hot sauce
- 1/2 tsp salt
- 1 (17.25 ounce) package frozen puff pastry sheets (2 sheets), thawed
- All-purpose flour, for work surface
- Optional garnish: ranch dressing and chopped parsley
Instructions
- Preheat oven to 425 oF. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, stir together chicken, cream cheese, mozzarella cheese, scallions, hot sauce, and salt until well combined.
- On a lightly floured work surface, roll each thawed puff pastry sheet into a 15x12-inch rectangle. Spread half of the cream cheese mixture on each pastry rectangle, leaving a ½-inch border on all sides.
- Beginning with the long side, roll up each rectangle, jelly-roll style. Brush border with water and pinch pastry to seal seam. Place rolls seam side down on prepared baking sheets and chill for 10 minutes.
- Transfer rolls to a cutting board and, using a serrated knife, cut each roll into 20 slices and place back on prepared baking sheet, 2 inches apart.
- Bake in preheated oven for 13-15 minutes, or until medium golden brown. Serve hot or at room temperature.
- Sprinkle with chopped parsley and dip in or drizzle with ranch dressing. Enjoy!