Chicken Pesto Pinwheels
Flaky crescent roll dough wrapped around juicy shredded chicken, melty cheese, and flavorful pesto—baked to golden perfection. These easy pinwheel appetizers are perfect for parties, game days, or just snacking!
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.