Alright, let’s talk pinwheels. Specifically, Chicken Pesto Pinwheels—aka the easiest, cheesiest, most crowd-pleasing appetizer you’ll ever make. These little bite-size snacks are everything you need in a party food: crispy, golden, oozing with cheesy goodness, and packed with that herby pesto flavor. They’re perfect for football games, potlucks, or honestly just when you wanna snack on something delicious (which for me, is always).
As a busy mom of three, I’m always looking for easy-to-make appetizers that don’t require me to stand in the kitchen for hours (because let’s be real, my kids barely let me sit down as it is). These shredded chicken pinwheels are quick, simple, and disappear fast—like, my kids fight over the last one fast. And if you need appetizers for a crowd or appetizers for a party, trust me, you wanna make a double batch because these bad boys go quick!
Whether you’re putting together a pinwheel charcuterie board, need fall pinwheel recipes for game day, or just want some easy pinwheel appetizers to keep in your back pocket, these warm pinwheel appetizers are a must-try. So, let’s roll up some pinwheel sandwiches, bake ‘em till golden, and watch them disappear at your next party. Ready? Let’s go!
Why You’ll Love These Chicken Pesto Pinwheels
Minimal effort, max flavor – You know I’m all about that life.
Great for picky eaters – My kids devour these like it’s their full-time job.
Works for parties, lunches, or “I just want something delicious” moments.
Freezer-friendly! Make ‘em ahead and bake later.
Alright, let’s get rolling (literally).
Ingredients You’ll Need
- 1 can (8 oz) refrigerated crescent roll dough (or puff pastry for extra flakiness)
- 1 cup cooked, shredded chicken (rotisserie chicken = life hack)
- ¼ cup pesto (store-bought is fine, homemade is even better)
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
How to Make Chicken Pesto Pinwheels
Step 1: Preheat & Prep
Set your oven to 375°F and line a baking sheet with parchment paper. This keeps the pinwheels from sticking and makes clean-up so much easier.
Step 2: Roll Out the Dough
Pop open that crescent roll can (without scaring yourself—we’ve all been there). Unroll the dough onto a flat surface and gently press the seams together to make one big rectangle.
Step 3: Spread the Pesto
Take a spoon and spread the pesto all over the dough. Be generous! Pesto is the flavor MVP here.
Step 4: Add the Chicken & Cheese
Sprinkle your shredded chicken evenly across the pesto-covered dough, then top it off with mozzarella and parmesan. Cheese pull goals, am I right?
Step 5: Roll It Up
Now, carefully roll the dough up into a log. Start from the long side so you get more swirls. Roll it tight, but not too tight—otherwise, all the filling will squish out (been there, done that).
Step 6: Slice Into Pinwheels
Grab a sharp knife and cut the log into 1-inch slices. If the dough gets too soft, pop it in the fridge for 10 minutes before slicing. Pro tip: Use unflavored dental floss to get clean cuts!
Step 7: Bake Until Golden & Delicious
Arrange your pinwheels on the lined baking sheet and bake for 12-15 minutes, or until they’re golden brown and bubbling with cheesy goodness.
Step 8: Let ‘Em Cool (if you can wait)
Once they’re out of the oven, let them sit for a couple of minutes. Or risk burning your tongue because they smell way too good to wait.
Pro Tips for the Best Pinwheels
- Cold dough = easier rolling. If it gets too soft, pop it in the fridge for 10 minutes.
- Sharp knife = cleaner slices. Or use floss to cut through like a pro.
- Brush with egg wash before baking for extra golden, crispy tops.
- Make ahead! Assemble, roll, and slice, then store in the fridge until ready to bake.
What to Serve with Chicken Pesto Pinwheels
Not that you need anything else, but if you wanna get fancy:
Marinara sauce – because everything’s better when you can dip it.
Garlic aioli – makes ‘em feel extra gourmet.
Ranch – because, let’s be real, my kids will dip anything in ranch.
FAQs – Chicken Pesto Pinwheels
Can I freeze pinwheels before or after baking?
Absolutely! To freeze before baking, assemble and slice the pinwheels, place them on a baking sheet in a single layer, and freeze until solid. Then, transfer them to a freezer bag and store for up to 3 months. When ready to bake, no need to thaw—just add a few extra minutes to the baking time. To freeze after baking, let them cool completely, then store in an airtight container for up to 2 months. Reheat in the oven at 350°F for 10-12 minutes.
Can I use a different cheese?
For sure! Mozzarella is classic, but cheddar, provolone, or gouda would be amazing. If you want a sharper flavor, try Parmesan or Asiago.
Can I make these without meat?
Totally! Just leave out the chicken and maybe add some sun-dried tomatoes, spinach, or extra cheese for a vegetarian version.
How do I keep my pinwheels from unrolling while baking?
Make sure to roll the dough tightly and place them seam-side down on the baking sheet. You can also press the edges slightly to seal them before slicing.
Chicken Pesto Pinwheels
Chicken Pesto Pinwheels
Ingredients
- 1 can 8 oz refrigerated crescent roll dough (or puff pastry)
- 1 cup cooked shredded chicken (rotisserie chicken works best)
- ¼ cup pesto store-bought or homemade
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat and prep – Heat oven to 375°F. Line a baking sheet with parchment paper.
- Roll out the dough – Unroll the crescent dough onto a flat surface, pressing seams together to form a rectangle.
- Spread the pesto – Evenly spread the pesto all over the dough.
- Add the chicken and cheese – Sprinkle shredded chicken, mozzarella, and Parmesan on top.
- Roll and slice – Roll the dough tightly into a log, then slice into one-inch pinwheels.
- Bake – Arrange pinwheels on the baking sheet and bake for 12-15 minutes, or until golden brown and bubbly.
- Serve and enjoy – Let them cool for a couple of minutes before digging in.
Notes
Pro Tips and Variations
- Use puff pastry for extra flakiness
- Try different cheeses like cheddar, provolone, or gouda
- Add extras like sun-dried tomatoes or spinach for extra flavor
- Serve with dips like marinara, garlic aioli, or ranch
Make-Ahead and Storage
- Fridge: Store leftovers in an airtight container for up to three days. Reheat in the oven at 350°F for 8-10 minutes.
- Freezer: Freeze before or after baking for up to three months. Bake frozen pinwheels directly—just add a few extra minutes.
Alright, so there you have it—Chicken Pesto Pinwheels that are crispy, cheesy, and basically the MVP of any snack table. If you need appetizers for a crowd, these are it. If you need chicken appetizers for a party, done. If you just wanna snack on something delicious while watching football (or while hiding in the pantry from your kids), these are perfect.
I love how easy these are to throw together—seriously, simple appetizers like this save me when I’m running around trying to get ready for a party. Whether you’re making fall pinwheel recipes, filling up a pinwheel charcuterie board, or just need easy pinwheel appetizers that won’t last five minutes on the table, this recipe is a must.
So next time you need the best pinwheel appetizers, try these warm pinwheel appetizers and watch ‘em disappear. And if you bring these to a potluck? Be ready for everyone to ask you for the recipe. (Potluck pinwheels = instant party win.)
Now go roll up some bite-size snacks and enjoy—before your kids eat ‘em all.
