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smoky barbecue chicken pinwheels

BBQ Chicken Cheddar Pinwheels

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 38 minutes
Course Appetizer
Cuisine American
Servings 16 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 10x12-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

Use a thick, tangy BBQ sauce for best flavor and to prevent sogginess; if your sauce is thin, reduce it briefly on the stove to thicken before mixing. Rotisserie chicken works great and saves time; finely shredding ensures even rolling. Chilling the filled log is key for clean cuts, and a serrated knife can help prevent squashing. For spicier pinwheels, add minced jalapeño or a pinch of cayenne, and for a sweeter profile, mix in a teaspoon of honey. These reheat well at 350°F for 6 to 8 minutes, and unbaked slices can be frozen on a tray, then stored in a bag and baked from frozen, adding 3 to 5 minutes.
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