Picture a tray emerging from the oven, golden spirals crackling at the edges, cheddar bubbling into caramelized pockets, and ribbons of smoky-sweet BBQ perfume curling through the kitchen.
Imagine the flaky bite: crisp pastry giving way to tender chicken, a pop of red onion, and cilantro’s fresh lift—comfort food that feels a little celebratory. I love these BBQ Chicken Cheddar Pinwheels because they transform simple staples into something shareable and special, the kind of quick win that makes everyone wander toward the table.
They’re perfect for busy weeknights when you need crowd-pleasing snacks fast, game-day spreads where fingers outnumber forks, or easy Sunday suppers that invite lingering.
Once, after a long workday and an unexpected playdate, these pinwheels saved me—thirty minutes later, the kids were fed, the adults were happy, and I looked like I’d planned it.
Warm the oven, gather your ingredients, and let the pastry do the work. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold, smoky-sweet BBQ flavor in every bite
- Comes together fast with rotisserie chicken and puff pastry
- Bakes up irresistibly flaky, cheesy, and golden
- Freezes beautifully for easy make-ahead appetizers
- Crowd-pleasing finger food perfect for game day gatherings
Ingredients
- 2 cups cooked chicken, shredded — rotisserie works great for easy shredding
- 1/2 cup BBQ sauce, smoky — choose thick and tangy to prevent sogginess
- 1 cup cheddar cheese, shredded — sharp cheddar melts with more flavor
- 1/4 cup red onion, finely diced — adds a sweet bite and crunch
- 2 tablespoons fresh cilantro, chopped — bright, herby finish
- 1 sheet puff pastry, thawed — keep cold for best puff
- 1 large egg, beaten — for sealing and glossy tops
- 1 tablespoon water — mix with egg for a smooth wash
- 1 tablespoon olive oil, optional — alternative to egg wash for browning
- 1/4 teaspoon smoked paprika, optional — boosts smoky depth
- 1/8 teaspoon black pepper, ground — freshly ground for best aroma
- 1 pinch salt, to taste — adjust based on BBQ sauce saltiness
Step-by-Step Method
Roll Out the Pastry
Thaw the puff pastry until pliable. Lightly flour a cutting board.
Unfold the pastry and gently roll to smooth seams into a 10×12-inch rectangle. Keep edges neat for even slices.
Work quickly to prevent warming. If it softens, chill briefly.
Line a baking sheet with parchment and preheat the oven to 400°F.
Mix the Filling
Combine shredded chicken, smoky BBQ sauce, cheddar, red onion, and cilantro in a mixing bowl.
Season with smoked paprika, black pepper, and a pinch of salt.
Stir until everything is evenly coated. Aim for a thick, cohesive mixture.
If the sauce seems thin, reduce it first to avoid sogginess and leaks during baking.
Spread and Border
Evenly spread the chicken mixture over the pastry, keeping layers thin and consistent.
Leave a 1/2-inch clean border along the long edge farthest from you. This border helps seal the roll.
Avoid overfilling; excess can squeeze out. Press gently to level the filling so the log rolls tightly without gaps.
Seal with Egg Wash
Whisk the beaten egg with water to make an egg wash. Lightly brush the clean far border.
Don’t oversaturate. The egg wash acts like glue for a secure seam.
Reserve remaining wash for brushing the tops later. Keep a pastry brush handy and a towel nearby to catch drips and keep edges tidy.
Roll Into a Log
Start from the long edge closest to you. Roll the pastry tightly and evenly, tucking as you go to prevent air pockets.
Finish with the seam on the bottom. Press gently along the seam to seal with the egg wash.
If filling escapes, nudge it back in. Straighten the log for uniform slices.
Chill for Clean Slices
Transfer the log to a tray and place it seam-side down. Chill in the freezer for 10 minutes to firm.
This short chill stabilizes the layers and prevents squashing. Use this time to clear your station.
Set out a sharp or serrated knife for slicing and prepare the parchment-lined baking sheet.
Slice the Pinwheels
Using a sharp or serrated knife, slice the chilled log into 16 rounds, about 3/4 inch thick. Saw gently rather than pressing straight down.
Wipe the blade between cuts for neat edges. Keep sizes consistent for even baking.
If the log softens, pause and chill again briefly before continuing.
Arrange and Brush
Place slices cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
Brush tops lightly with remaining egg wash or olive oil. Avoid pooling on the sheet.
The brush adds sheen and helps browning. Check alignment so cheese melts inward, minimizing drips and ensuring tidy pinwheels.
Bake to Golden
Bake at 400°F for 16 to 18 minutes. Watch for puffed layers, deep golden color, and bubbling cheese.
Rotate the sheet once if needed for even browning. Avoid opening the oven early.
Remove when crisp and set. If centers seem pale, add 1 to 2 minutes, keeping a close eye to prevent scorching.
Rest and Serve
Let pinwheels rest on the sheet for 5 minutes to set the cheese and pastry layers.
Transfer carefully to a serving platter. Garnish with extra cilantro if desired.
Serve warm for best texture. Reheat leftovers at 350°F for 6 to 8 minutes.
Enjoy as an appetizer or pair with a crisp salad.
Ingredient Swaps
- No chicken? Use canned chicken, rotisserie, turkey, or shredded jackfruit (veg). For vegetarian, skip meat and add black beans or sautéed mushrooms.
- Dairy-free: swap cheddar for a vegan meltable cheddar; egg wash → plant milk + a little oil. Gluten-free: use gluten-free puff pastry or tortillas for roll-ups.
- Budget/region: mozzarella or Colby instead of cheddar; green onion for red onion; parsley for cilantro; any thick local BBQ sauce (or mix ketchup + vinegar + brown sugar + smoked paprika).
You Must Know
Doneness • If the bottoms look pale but tops are browned, move the tray to a lower rack position for the last 3–4 minutes; this promotes deeper bottom color without overdarkening the cheese on top.
Troubleshoot • When the log feels soft or squashes while slicing, chill it longer until firm to the touch (10–20 extra minutes, or 15–20 minutes in the fridge); colder dough cuts cleaner, preventing oozing and uneven rounds.
Flavor Boost • For smokier-sweeter balance, brush the cut tops lightly with 1–2 teaspoons warmed BBQ sauce in the final 3 minutes; you’ll get a glossy finish and a fresh sauce aroma without sogginess.
Swap • If puff pastry isn’t available, use 1 large (10–12 inch) flour tortilla or 1 sheet of crescent roll dough; expect tighter spirals and slightly less puff—reduce cook time by 2–3 minutes and look for edges just turning deep golden.
Scale • For a crowd, double the filling but keep to 1 sheet per log; overloading a single sheet by more than 1/4 cup filling causes blowouts—aim for an even, thin layer with 1/2-inch bare border as your visual guardrail.
Serving Tips
- Serve warm with ramekins of ranch, extra BBQ sauce, or chipotle mayo.
- Plate on a wooden board with celery sticks, carrot ribbons, and pickles.
- Garnish with chopped cilantro and a squeeze of lime for brightness.
- Pair with crisp slaw or corn salad for a fresh contrast.
- Offer a light beer, iced tea, or sparkling lemonade alongside.
Storage & Make-Ahead
Store baked pinwheels in an airtight container in the fridge up to 3 days.
Reheat at 350°F for 6–8 minutes.
Make ahead by assembling, slicing, and freezing unbaked rounds on a tray, then bagging.
Bake from frozen, adding 3–5 minutes.
Freeze up to 2 months for best quality.
Reheating
Reheat gently: microwave at 50% power in 20–30-second bursts.
Oven at 300°F for 6–8 minutes on a sheet.
Stovetop in covered skillet on low, 3–5 minutes, to preserve crispness.
Tailgate Party Staple
Now that we’ve got reheating down, I’m packing these BBQ Chicken Cheddar Pinwheels for the parking-lot party where the air smells like charcoal and team spirit.
I tuck the golden spirals into a warm carrier, their cheddar bubbling into glossy pockets, BBQ sauce sweet-smoky and clingy. When I crack the lid, steam curls up like a victory flag, and the puff pastry shatters with a crisp sigh.
You’ll love how tailgate-friendly they are: no forks, no fuss—just grab, grin, and go. I set out napkins, a squeeze bottle of extra sauce, and a jar of pickled jalapeños for heat.
The red onion’s bite, cilantro’s freshness, and paprika’s whisper of smoke bring balance. They vanish fast—little edible pep talks before kickoff.
Final Thoughts
Ready to bake up a crowd-pleaser? Give these BBQ Chicken Cheddar Pinwheels a try as written, or make them your own by swapping in your favorite BBQ sauce, adding jalapeño heat, or sprinkling in a touch of honey for sweetness.
Frequently Asked Questions
Can I Make These Pinwheels Gluten-Free With Puff Pastry Alternatives?
Yes—you can. I swap in gluten-free puff pastry or crescent dough, keep fillings thick, and chill the rolled log well. It still bakes flaky, cheesy, and smoky, with edges crackling and aromas swirling like campfire whispers.
What Dipping Sauces Pair Well Besides Ranch or Extra BBQ?
I love creamy jalapeño-cilantro lime, chipotle mayo, honey-mustard, garlic aioli, or tangy Alabama white sauce. I’ll also mix mango-habanero, blue cheese, or smoky sriracha yogurt—cool, spicy, and zesty dips that make every bite pop.
How Do I Prevent the Bottoms From Over-Browning?
Line the sheet with parchment, bake mid-oven, and double-pan if heat runs hot. I chill the log, use light egg wash, and pull at deep golden. The bottoms stay crisp, not scorched, smelling buttery.
Can I Cook These in an Air Fryer? Temperature and Time?
Yes—air fry at 360°F for 8–11 minutes, flipping halfway. I preheat, space them out, and cook until puffed, golden, and sizzling. If they brown too fast, I drop to 350°F and extend a minute.
Are There Kid-Friendly, Non-Spicy Seasoning Adjustments?
Yes—skip paprika, cayenne, and onion; I’ll add a touch of honey, gentle garlic powder, and a sprinkle of parsley. The filling turns sweet-savory, creamy, and cozy, with golden, cheesy swirls kids happily nibble.
BBQ Chicken Cheddar Pinwheels
Equipment
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 Mixing bowl
- 1 Spoon
- 1 Knife
- 1 Cutting board
- 1 pastry brush
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 2 cup cooked chicken shredded
- 1/2 cup BBQ sauce smoky
- 1 cup cheddar cheese shredded
- 1/4 cup red onion finely diced
- 2 tablespoon fresh cilantro chopped
- 1 sheet puff pastry thawed
- 1 large egg beaten
- 1 tablespoon water for egg wash
- 1 tablespoon olive oil optional for brushing
- 1/4 teaspoon smoked paprika optional
- 1/8 teaspoon black pepper ground
- 1 pinch salt to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a mixing bowl combine shredded chicken, BBQ sauce, cheddar cheese, red onion, cilantro, smoked paprika, black pepper, and salt until evenly coated.
- Unfold the thawed puff pastry on a lightly floured cutting board and gently roll to smooth seams into a roughly 10×12-inch rectangle.
- Evenly spread the chicken mixture over the pastry, leaving a 1/2-inch border on the long edge farthest from you.
- Mix the beaten egg with water to make an egg wash and brush the far border lightly.
- Starting from the long edge nearest you, tightly roll the pastry into a log, sealing the edge with the egg wash.
- Place the log seam-side down and chill in the freezer for 10 minutes to firm for cleaner slicing.
- Using a sharp knife, slice the log into 16 equal rounds about 3/4-inch thick.
- Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them 1 inch apart, and brush tops lightly with remaining egg wash or olive oil.
- Bake for 16 to 18 minutes until puffed and deep golden with melted, bubbling cheese.
- Remove from the oven and let rest on the sheet for 5 minutes before transferring to a serving platter.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
