This recipe is the result of another recipe gone wrong. I had to purchase puff pastry for the other recipe and when I finally found it at the 3rd store i went to they only had it in boxes of 2. At that point I was bound and determined to make the original recipe and would just need to find a use for the 2nd puff pastry. This is where the buffalo chicken pinwheels come in. I had been craving buffalo chicken and I had a puff pastry so I made the logical conclusion I needed to make pinwheels. These turned out so incredibly good. We ate them as a meal but if you wanted to cut the puff pastry in half you could easily make them bite size and use them for a fun appetizer. If you like your cream filling a bit more gooey you can add a tablespoon or two of mayo or sour cream.


Buffalo Chicken Pinwheels
  • 4 oz Cream Cheese softened
  • 1/4 cup Buffalo Sauce
  • 1/2 tsp Salt
  • 1 cup Chicken cooked and shredded
  • 1 bunch Green Onions chopped
  • 2 oz Mozzarella
  • 1 Puff Pastry
  • 1 Egg beaten
  1. Preheat oven to 400 degrees

  2. In a bowl combine cream cheese, buffalo sauce, salt, shredded chicken, green onions, and Mozzarella

  3. Spread mixture evenly across pastry leaving 1 inch of pastry at 1 side without filling (this is used to seal the roll later to prevent the pinwheels from unrolling and the ingredients to spill out during baking)

  4. Starting with the 1 inch of pastry without the filling furthest from you roll the entire pastry into a log. Press the end without the filling to seal or use a little of the beaten egg to help seal the end.

  5. Using a sharp knife cut the pastry into slices 3/4 inch thick

  6. Lay the slices flat on silicone baking sheet or non stick baking sheet

  7. Brush beaten egg over the pinwheels

  8. Bake 18-20 minutes or until the pastry has begun to brown and crisp slightly


Written by Krista