Buffalo Chicken Pinwheels
These Buffalo Chicken Pinwheels are the perfect appetizer for any party or gathering. They're easy to make with store-bought crescent roll dough and packed with the classic flavors of buffalo chicken, cream cheese, and cheddar cheese. They are guaranteed to disappear quickly!
Equipment
- Baking Sheet
- Parchment paper
- Medium bowl
- Measuring cups
- Measuring spoons
- Mixing spoon
- sharp knife
- Cutting board
- Lightly floured surface
Ingredients
- 2 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- ½ cup buffalo wing sauce
- ¼ cup ranch dressing
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced optional
- 1 tablespoon all-purpose flour, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded chicken, softened cream cheese, buffalo wing sauce, ranch dressing, cheddar cheese, and green onions (if using). Mix everything together until well combined.
- Unroll one can of crescent roll dough onto a lightly floured surface. If using regular crescent rolls, pinch the seams together to form a solid sheet of dough.
- Spread half of the chicken mixture evenly over the crescent roll dough, making sure to spread it all the way to the edges.
- Starting from one end, tightly roll up the dough into a log.
- Repeat steps 3-5 with the remaining crescent roll dough and chicken mixture.
- Using a sharp knife, slice each log into 1-inch thick pinwheels.
- Place the pinwheels onto the prepared baking sheet, cut-side up, leaving a little space between each pinwheel.
- Bake for 12-15 minutes, or until the pinwheels are golden brown and the filling is bubbly.
- Remove from the oven and let cool slightly before serving.
Notes
For best results, use softened cream cheese. If your cream cheese is cold, microwave it for 15-20 seconds. Roll the dough tightly to prevent the filling from leaking out. A sharp, serrated knife will help you cut clean slices. These pinwheels can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, microwave, or air fryer. Serve with ranch or blue cheese dressing for dipping.