Buffalo Chicken Pinwheels
Servings: 16 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.