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Buffalo Chicken Pinwheels Recipe

Buffalo chicken pinwheels with spicy, cheesy filling baked in flaky puff pastry, perfect for parties or snacking.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 pinwheels
Calories: 215kcal
Author: Lucy Brewer

Ingredients

  • 4 ounces Philadelphia cream cheese (softened)
  • 2 cups shredded/pulled chicken (cooked)
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon steak seasoning
  • ⅔ cup buffalo sauce
  • 1 large sheet of puff pastry, thawed
  • 1 cup shredded mozzarella

Instructions

  • Preheat the oven to 425 degrees F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  • In a medium bowl, mix together cream cheese, chicken, Italian seasoning, paprika, garlic powder, onion powder, and steak seasoning.
    4 ounces Philadelphia cream cheese (softened), 2 cups shredded/pulled chicken (cooked), 1 teaspoon Italian seasoning, 1/4 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon steak seasoning
    A glass bowl with a wooden spoon mixing a creamy, shredded mixture, surrounded by small bowls and a dish of shredded cheese on a light surface.
  • Add in the buffalo sauce and mix until fully incorporated.
    2/3 cup buffalo sauce
    A glass bowl filled with a creamy orange mixture is being stirred with a spatula, surrounded by empty bowls and shredded cheese on a light-colored surface.
  • Unroll and flatten your sheet of puff pastry.
    1 large sheet of puff pastry, thawed
    A sheet of puff pastry is laid out on parchment paper with bowls of creamy filling and grated cheese nearby on a light countertop.
  • Spoon the Buffalo chicken mixture over the puff pastry and spread until evenly distributed. Leave about 1⁄2 inch of space around the perimeter.
    A rectangular sheet of dough topped with an orange, creamy spread is placed on parchment paper, surrounded by bowls and a cloth on a light surface.
  • Take 3⁄4 cup of the shredded mozzarella and sprinkle it evenly over the Buffalo chicken mixture.
    A rectangular sheet of dough topped with an orange spread and shredded cheese on a light surface, with bowls and a cloth nearby.
  • Take one end of the puff pastry ( the long edge) and carefully and tightly roll it up into a log shape.
    A rolled, unbaked pastry filled with shredded cheese sits on a sheet of parchment paper against a light-colored surface.
  • Use a thin piece of string or a sharp knife, but the log into 12 even pinwheels.
    A baking sheet with twelve unbaked pinwheels filled with shredded orange and white filling, placed on a light countertop with a towel, knife, and stack of plates nearby.
  • Place each pinwheel on your prepared baking sheet then sprinkle the tops with the remaining mozzarella cheese.
    Twelve uncooked cheesy balls are arranged on a baking sheet lined with a silicone mat, ready to be baked. A knife, towel, and bowl are nearby.
  • Bake for 20 minutes on the center rack. Serve and enjoy!
    A baking sheet lined with parchment paper holds twelve evenly spaced, buffalo chicken pinwheels on a light-colored surface.

Notes

These buffalo chicken pinwheels will keep in an airtight container for 3 days. To reheat, just heat for 5 minutes in the oven at 375 degrees F.
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