There’s something irresistibly fun about appetizers you can pick up and pop in your mouth, and this Buffalo Chicken Puff Pastry Pinwheels Recipe hits all those right notes. The flaky puff pastry wrapped around spicy, creamy buffalo chicken filling? Total game changer for snack time or parties.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Buffalo Chicken Puff Pastry Pinwheels Recipe
- Top Tip
- How to Serve Buffalo Chicken Puff Pastry Pinwheels Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Buffalo Chicken Puff Pastry Pinwheels Recipe
Why You'll Love This Recipe
This Buffalo Chicken Puff Pastry Pinwheels Recipe is one I turn to whenever I want something that’s quick to pull together but still feels impressively tasty. They’re packed with that perfect spicy kick balanced by creamy cheese and cooling Greek yogurt, all wrapped up in buttery puff pastry.
- Super Easy to Make: You’ll be amazed how quickly these come together with just a few simple steps.
- Perfectly Portable: These pinwheels are a crowd-pleaser at parties, potlucks, or just casual snacking.
- Balanced Flavors: Spicy buffalo sauce meets creamy tang, with mozzarella pulling it all together beautifully.
- Customizable: You can tweak the ingredients easily to make it milder, cheesier, or even add veggies.
Ingredients & Why They Work
The magic here really comes from combining classic buffalo flavors with the flaky, buttery puff pastry. Each ingredient brings something special—you want creamy, spicy, and melty all at once. Plus, these ingredients are easy to find, which makes this recipe a no-brainer for busy days.
- Cooked shredded chicken: The base protein that soaks up all the rich, spicy flavors—use rotisserie chicken to save time.
- Cream cheese: Softened for that silky, creamy texture that balances the heat.
- Plain Greek yogurt: Adds a tangy coolness and lightens up the filling without overpowering it.
- Buffalo sauce: The star of the show, providing that signature spicy kick.
- Shredded mozzarella cheese: Melts beautifully inside the pinwheels, adding gooey goodness.
- Scallions: Freshness and a mild onion kick that brighten the flavor.
- Garlic powder, black pepper, salt: Seasonings that boost the flavor profile without fuss.
- Puff pastry sheets: The flaky, buttery layers that provide the perfect crisp texture contrast.
- Egg (beaten): Used for brushing to give the pinwheels a gorgeous golden-brown finish.
Make It Your Way
I love altering this Buffalo Chicken Puff Pastry Pinwheels Recipe depending on who I’m serving. Sometimes I take it up a notch with extra cheese, or swap in a milder sauce if there are kids around. Making it your own keeps it fresh and fun every time.
- Variation: Once, I stirred in some crumbled blue cheese for an authentic buffalo flavor—totally delicious if you’re a fan of bold tastes.
- Diet-Friendly: For a lighter twist, swapping out half the mozzarella for part-skim or using dairy-free options works well.
- Veggie Boost: Adding finely chopped bell peppers or celery to the filling adds a little crunch and color.
- Spiciness Level: Feel free to dial up or tone down the buffalo sauce depending on your heat tolerance.
Step-by-Step: How I Make Buffalo Chicken Puff Pastry Pinwheels Recipe
Step 1: Prep your ingredients for maximum ease
Before you start, make sure your chicken is shredded nicely—rotisserie chicken is a lifesaver for this. Soften the cream cheese ahead of time (microwaving for about 20 seconds helps), and have your buffalo sauce and Greek yogurt ready to mix. This prep makes the assembly smooth and stress-free.
Step 2: Mix the flavorful filling
In a bowl, combine the shredded chicken, cream cheese, Greek yogurt, buffalo sauce, mozzarella, scallions, garlic powder, salt, and pepper. I use a rubber spatula to really get everything combined evenly without mashing the chicken too much—keeping some texture is key!
Step 3: Roll out the puff pastry and spread filling
Unfold your puff pastry sheet on a lightly floured surface and give it a gentle roll with a rolling pin—just enough to thin it slightly without tearing. Spread half of the buffalo chicken mixture evenly all the way to the edges. This helps the pinwheels stay intact when rolled.
Step 4: Roll and slice into pinwheels
With the short side facing you, carefully roll the pastry away from you into a tight log. Don’t rush this—take your time to keep it even. Use a sharp knife to slice the log into eight equal pinwheels. Repeat all over again with the second sheet and filling.
Step 5: Bake to golden perfection
Place the pinwheels spaced generously on a parchment-lined baking sheet. Brush each one gently with beaten egg to get that golden, shiny crust. Bake at 400°F for around 20-25 minutes or until puffed up and beautifully browned. Let them rest for about 5 minutes before serving—they’re hot out of the oven!
Top Tip
After making these pinwheels a handful of times, I've learned a few tricks that really make a difference. These tips will help you get ahead and ensure every bite comes out perfect.
- Don’t Overfill: Too much filling can make rolling tricky and cause the pastry to burst during baking. Thin, even layers work best.
- Roll Firm but Gentle: Roll the puff pastry tight enough to hold shape, but don’t squeeze so hard that filling squeezes out.
- Keep Puff Pastry Cold: If it warms too much while working, pop it back in the fridge briefly to prevent it from getting sticky.
- Use Parchment Paper: It keeps the pinwheels from sticking and makes cleanup a breeze.
How to Serve Buffalo Chicken Puff Pastry Pinwheels Recipe
Garnishes
I always sprinkle extra chopped scallions or fresh cilantro on top for a pop of color and fresh flavor. A tiny drizzle of ranch or blue cheese dressing on the side is my personal favorite dip – it really mellows out that buffalo heat perfectly.
Side Dishes
These pinwheels pair wonderfully with crunchy celery sticks, crisp carrot matchsticks, or a simple green salad. When I’m making a snack board, I toss some olives and pickles alongside for that extra zing.
Creative Ways to Present
For game day or a party, try arranging the pinwheels on a large platter in a spiral shape with small bowls of ranch and buffalo sauce in the center. I’ve also served them on skewers with cherry tomatoes for a fun finger-food upgrade.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. They stay surprisingly fresh—just make sure to let them cool completely before sealing to avoid sogginess.
Freezing
I’ve had great luck freezing the pinwheels unbaked. Just roll and slice as usual, then freeze them flat on a tray before transferring to a freezer bag. When you want to bake, thaw in the fridge overnight and bake shortly after.
Reheating
To keep that crisp puff pastry texture, reheat leftovers in a preheated oven at 350°F for about 10 minutes instead of microwaving. It brings back the fresh-baked feel instead of turning soggy.
Frequently Asked Questions:
Absolutely! Using rotisserie chicken saves time and works perfectly for this recipe since it’s already cooked and flavorful. Just shred it before mixing.
The spiciness comes primarily from the buffalo sauce, which you can adjust to your liking. For milder flavor, use a mild buffalo sauce or reduce the amount. For extra heat, add some cayenne or hot sauce.
Yes! You can assemble the pinwheels up to the baking step, then cover and refrigerate them for a few hours before baking. Alternatively, freeze the unbaked pinwheels and bake when ready.
They’re awesome with ranch or blue cheese dressing for dipping and pair well with fresh veggie sticks or a crisp side salad. I also like serving them alongside pickles or olives for extra zing.
Final Thoughts
This Buffalo Chicken Puff Pastry Pinwheels Recipe quickly became a staple in my kitchen because it’s one of those dishes that feels fancy but comes together in under an hour. Sharing these with friends or family never fails to bring smiles—and honestly, I love sneaking a few as leftover snacks. Give it a try and I promise it’ll be your new go-to for effortless entertaining or cozy nights in.
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Buffalo Chicken Puff Pastry Pinwheels Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 pinwheels
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Buffalo Chicken Pinwheels are a delicious and easy-to-make appetizer featuring a spicy buffalo chicken filling wrapped in flaky puff pastry. Perfect for game day or parties, these pinwheels combine shredded chicken, buffalo sauce, cream cheese, Greek yogurt, mozzarella, and seasonings baked to golden perfection.
Ingredients
Filling
- 2 cups cooked and shredded chicken
- 2 oz cream cheese softened
- ½ cup plain Greek yogurt
- ½ cup buffalo sauce
- ½ cup shredded mozzarella cheese
- 3 scallions chopped
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
Dough & Topping
- 2 sheets thawed puff pastry
- 1 egg beaten
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking.
- Prepare the filling: In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, plain Greek yogurt, buffalo sauce, shredded mozzarella, chopped scallions, garlic powder, salt, and black pepper. Mix thoroughly until well combined.
- Roll out puff pastry: On a floured cutting board, unfold one sheet of puff pastry and use a rolling pin to thin it out slightly, creating an even layer.
- Spread filling and roll: Spread half of the buffalo chicken filling evenly over the puff pastry sheet, reaching all the edges. Starting with the short edge facing you, carefully roll the pastry up away from you into a tight log.
- Cut into pinwheels: Use a sharp knife to cut the rolled puff pastry into eight equal pieces. Repeat the rolling and cutting process with the second sheet of puff pastry and remaining filling.
- Prepare for baking: Place the pinwheels on the prepared baking sheet with at least two inches of space between each one. Brush the tops and sides with the beaten egg to help them brown.
- Bake: Bake in the preheated oven for 25 minutes or until the pinwheels are puffed up and golden brown.
- Cool and garnish: Let the pinwheels cool for 5 minutes before transferring to a serving plate. Garnish with additional chopped scallions or cilantro if desired.
Notes
- You can substitute the buffalo sauce with a milder wing sauce if you prefer less heat.
- If puff pastry sheets are frozen, be sure to thaw them completely before using to make rolling easier.
- For a dairy-free option, replace cream cheese and mozzarella with suitable plant-based alternatives.
- Make sure the chicken is well shredded for an even filling texture.
- These pinwheels can be prepared ahead and baked just before serving to save time.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg
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