These buffalo chicken pinwheels are made with an easy buffalo chicken dip and puff pastry, and make the best appetizer for game days and parties.
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Everybody loves buffalo chicken dip, but have you tried buffalo chicken pinwheels? Make these for the Super Bowl or just any game day or party for a crowd pleasing appetizer.
These buffalo chicken pinwheels are essentially buffalo chicken dip – tender chicken, spicy buffalo sauce, cream cheese and a few other ingredients – wrapped up in a pretty puff pastry pinwheel. They are soft, fluffy, flaky and full of flavor!
These buffalo chicken pinwheels are easy to make, can be prepped ahead, and are a fun handheld snack. Serve along side your favorite party snacks and appetizers for a memorable game day spread.
If you’re looking for more buffalo chicken recipes, check out my Buffalo Chicken Egg Rolls as well!
Ingredients
Chicken: I use boiled and shredded chicken for this recipe, but you can also use shredded rotisserie chicken.
Cream cheese: cream cheese adds a creamy richness to the buffalo chicken filling.
Plain Greek yogurt: plain Greek yogurt is used in place of sour cream to up the protein content.
Mozzarella cheese: for some melty cheesy goodness. If you can, grate your own cheese.
Buffalo sauce: I prefer and recommend Frank’s Buffalo wing sauce.
Scallions: scallions add a pop of freshness and color.
Puff pastry: the puff pastry makes these pinwheels flaky and crunchy.
Seasoning: garlic powder, salt and black pepper.
Egg: we will brush the buffalo chicken pinwheels with an egg wash so they get golden brown in the oven.
Equipment
Mixing bowl
Cutting board and knife
Rolling pin
Rubber spatula
Large baking sheet
Instructions
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a mixing bowl, combine cooked and shredded chicken, softened cream cheese, plain Greek yogurt, shredded mozzarella cheese, buffalo sauce, scallions, garlic powder, salt and black pepper. Mix everything together well with a rubber spatula.
Unfold one sheet of puff pastry on a floured cutting board. Roll out the puff pastry with a rolling pin to thin out the puff pastry slightly.
Add half the buffalo chicken mixture to the sheet of puff pastry and spread out into a thin even layer, being sure to get right to the edges on all sides.
With the short edge of the puff pastry facing you, roll the puff pastry up away from you. With a sharp knife, carefully cut the roll into eight equal pieces.
Repeat this process with the second sheet of puff pastry and remaining buffalo chicken mixture.
Place buffalo chicken pinwheels on the parchment lined baking sheet with at least two inches in between each pinwheel.
Brush the tops and sides of each pinwheel with the beaten egg. Bake the pinwheels at 400°F for 20-25 minutes, or until puffy and golden brown.
Allow buffalo chicken pinwheels to cool for 5 minutes before transferring to a serving plate. Garnish with additional chopped scallions or cilantro.
What to Serve with Buffalo Chicken Pinwheels
You’ll want to serve your buffalo chicken pinwheels with a dipping sauce (or sauces), such as blue cheese, ranch and/or extra buffalo sauce.
Also, similar to buffalo chicken wings, it’s nice to serve these pinwheels along with some crunchy veggies, such as celery and carrot sticks, and maybe even fresh broccoli and cauliflower.
These buffalo chicken pinwheels make a great Super Bowl appetizer to have along with other appetizer favorites, such as garlic bread or knots, mozzarella sticks, spinach artichoke dip and more.
Tips
- Ensure your puff pastry is fully defrosted but still cold to the touch. If the puff pastry is too warm, it will be sticky and difficult to work with.
- To get evenly sized pinwheels, start by cutting the roll in half, then in half again and then cut those four pieces in half to create eight equal pieces.
- To create mini pinwheels that are more bite sized, have the long side of the puff pastry facing you as you roll it up and away from you. Cut the roll into 16 equal pieces.
FAQ
How do I store buffalo chicken pinwheels?
Allow the pinwheels to cool completely and then store in an airtight container in the refrigerator for up to 5 days or the freezer for up to 3 months.
How do I reheat buffalo chicken pinwheels?
Oven: preheat oven to 350°F and place defrosted pinwheels on a parchment lined baking sheet. Bake for 10-12 minutes, or until warm throughout.
Air fryer: place defrosted pinwheels on air fryer basket and air fry at 375°F for 5-7 minutes.
Substitutions
Plain Greek yogurt: you can use sour cream in place of plain Greek yogurt.
Mozzarella cheese: shredded cheddar or Mexican cheese would also be delicious.
Puff pastry: for an alternative to puff pastry, try pizza dough from a can, such as Pillsbury pizza crust. You will need two cans for this recipe.
Scallions: chives can be used in place of scallions, or omitted entirely.
More Super Bowl Recipes You’ll Love
- Air Fryer Garlic Parmesan Wings
- Street Corn Fritters
- Cheesy Southwest Chicken Egg Rolls
- Brie and Bacon Jam Crostini
If you make these Buffalo Chicken Pinwheels, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Buffalo Chicken Pinwheels
Ingredients
- 2 cups cooked and shredded chicken
- 2 oz cream cheese softened
- 1/2 cup plain Greek yogurt
- 1/2 cup buffalo sauce
- 1/2 cup shredded mozzarella cheese
- 3 scallions chopped
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 sheets thawed puff pastry
- 1 egg beaten
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine cooked and shredded chicken, softened cream cheese, plain Greek yogurt, shredded mozzarella cheese, buffalo sauce, scallions, garlic powder, salt and black pepper. Mix everything together well with a rubber spatula.
- Unfold one sheet of puff pastry on a floured cutting board. Roll out the puff pastry with a rolling pin to thin out the puff pastry slightly. Add half the buffalo chicken mixture to the sheet of puff pastry and spread out into a thin even layer, being sure to get right to the edges on all sides.
- With the short edge of the puff pastry facing you, roll the puff pastry up away from you. With a sharp knife, carefully cut the roll into eight equal pieces. Repeat this process with the second sheet of puff pastry and remaining buffalo chicken mixture.
- Place buffalo chicken pinwheels on the parchment lined baking sheet with at least two inches in between each pinwheel. Brush the tops and sides of each pinwheel with the beaten egg. Bake the pinwheels at 400°F for 20-25 minutes, or until puffy and golden brown.
- Allow buffalo chicken pinwheels to cool for 5 minutes before transferring to a serving plate. Garnish with additional chopped scallions or cilantro.
Thoughts on making these ahead of time and storing in the fridge or freezer before baking?
Yes, you can make them ahead of time! For the freezer, I recommend par freezing them on a baking sheet and then storing in a freezer bag or air tight container so they don’t stick together. Let them defrost before baking!