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Buffalo Chicken Pinwheels

Jan 23, 2014 3:49:05 PM | by Sara

It's Super Bowl season! That means it's time to pull out your favorite appetizers and snacking recipes to pile the table high with salty, spicy and sweet treats! 

Last year, I gave the all-too-popular Buffalo Chicken Dip a try, and while it was delicious at first, I was not very impressed by it. When it first comes out of the oven, the dip is melty, cheesy and spicy, but after only a few minutes, it becomes hard and pretty goopy--not exactly what I wanted for a party that usually lasts hours! 

So I went hard to work and searched for a recipe that could give me the full flavor of Buffalo Chicken Dip, but without all the mess that came along with it. And so these beatuiful Buffalo Chicken Pinwheels were baked! Not only are these easier to eat, but they taste better, too. 


buffalo chicken pinwheels



1 sheet of thawed puff pastry

2 boneless, skinless chicken breasts

2 green onions

2 cups buffalo sauce

1/2 cup monteray jack cheese

1/2 cup cheddar cheese

1/2 tablespoon garlic powder

1 egg



First, you want to boil and shread your chicken. This is a super easy technique, and shreaded chicken is an easy and healthy staple for countless weeknight dinners. Place your chickenbreasts in a shallow pot and cover with water or chicken broth. Bring the water to a boil, cover and let lightly boil for about 20 minutes, or until the chicken is fully cooked inside. Pull the chicken out and let cool on the counter before shredding with two forks.

Combine your chicken and buffalo sauce. You can buy buffalo sauce from the grocery store (I like Franks), or you can make it by simply mixing 2 parts hot sauce to 1 part melted butter.

Unfold and roll out your puff pastry sheet to about 1/4" thickness. Brush the whole pastry sheet with the beaten egg.

Sprinkle down the cheese,  then your buffalo chicken, the chopped green onion and garlic powder. 

Roll up the puff pastry like a jelly roll, starting from the wider side closest to you. Place the rolled up pastry sheet in the refrigerator for 10 minutes to harden up slightly. 

Cut 1 inch pieces and lay flat, about an inch apart on a cookie sheet lined with parchment paper. Bake in a 400 degree oven for 8-15 minutes, or until tops are lightly brown. Makes about 20 pinwheels.



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