Buffalo Chicken Pinwheels

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Shredded chicken combined with hot sauce and a variety of cheeses, wrapped in puff pastry to create a creamy and flaky appetizer for any gathering.

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Buffalo Chicken Pinwheels

Whenever we host a party, or go to a potluck, we enjoy making these simple buffalo chicken pinwheels. They take less than an hour to make, but can make up to 20 pinwheels with only a few ingredients. This no-bake chicken bacon ranch pinwheel recipe is also one of our favorites.

Despite the recipe being simple, it is packed with flavor. Not only does the hot sauce give it a special kick, but the different cheeses used bring in a range of flavors to the dish. Traditional buffalo chicken wings are always a crowd pleaser, if you love these flavors you have to try this irresistible baked buffalo chicken dip.

The puff pastry adds a flaky texture that balances out the creamy buffalo chicken filling. Just because my recipe is easy, doesn’t mean it skips out on taste!

Ingredients You Need

ingredients for buffalo chicken pinwheels
  • Puff pastry: some people use tortillas instead of puff pastries for their pinwheels. This is fine, but using puff pastry will give a much better texture.
  • Chicken Breast: Although I used chicken breast, you can use chicken thighs instead. My recipes are all about simplicity and ease, so use what you have on hand and it will taste just as delicious.
  • Butter: I recommend using unsalted butter in this recipe, but if all you have is salted that is fine too.
  • Frank’s Red-Hot Sauce: You can use any hot sauce that you like. I chose Frank’s Red Hot, because I feel that it has the best balance of spice and taste.
  • Cream Cheese: To make whipping the cream cheese easier, leave it outside the fridge for a while until it gets soft. It will be much easier to manage and spread out.
  • Shredded Cheddar Cheese: I like to use cheddar cheese as it has a strong, but not overpowering flavor. You can use a different kind of cheese like pepper jack, but I would stick with hard cheeses. Soft cheeses like mozzarella have a lot of liquid and will make the pinwheels soggy.
  • Crumbled Blue Cheese: When blue cheese is combined with cream cheese, it eases the strong tastes of the blue cheese. The blue cheese will bring a savory saltiness to the pinwheels while providing an additional layer of creaminess once baked.

How to Make Buffalo Chicken Pinwheels

Preheat the oven to 400 degrees F. Cover a baking sheet with parchment or a silicone mat. This is necessary to keep the pinwheels from sticking to the baking sheet and makes clean up so much easier.

Open up a sheet of puff pastry. I always find that when I open up the sheet, it has heavy seams where it was folded, so you might need to smooth down the seams.

In a bowl, stir together the chicken, butter, Frank’s Red Hot sauce, cream cheese, cheddar cheese and blue cheese. Mix it all up so the cream cheese is well incorporated. It’s always easier to do this when the cream cheese is softened.

buffalo chicken filling

Spread the chicken mixture evenly over the sheet of puff pastry, making sure to spread it all the way to the edges.

buffalo chicken filling spread out on puff pastry

Roll the pastry into a log. Make it tight, but not so tight that all the filling gets squished out the ends. Wrap the log in plastic wrap and put it in the freezer for 10 minutes. If you’re short on time, you can skip the freezer, but believe me when I say that it’s much easier to cut the pieces when it’s more firm.

buffalo chicken pinwheel log

Set the pastry seam side down on a cutting board. Use a bread knife – the serated edge helps! – to cut ½ inch slices. Lay the slices out on the prepared baking sheet. They will puff up, so leave room between each slice.

Raw pinwheels

Bake at 400 degrees F for 23 minutes or until golden brown. You might find that your puff pastry needs a bit more time to get perfectly puffy and browned. That’s fine. It’s better to leave it in longer than to take it out before the pastry is done.

Buffalo Chicken Pinwheels

It’s best to serve these pinwheels when they’re hot from the oven, but that’s not usually possible if you’re serving them at a party. It’s okay for them to be room temperature. Or you can pop them back in the oven for a minute to warm them again before serving, if necessary.

Questions About the Recipe

Can I easily adjust the recipe to make more or less buffalo chicken pinwheels?

Absolutely! The measurements of each ingredient can be easily changed to make as many pinwheels as you want. No need for complicated math here.

What if I don’t want it spicy?

If you enjoy chicken pinwheels but aren’t so good with spice, the dish already has many flavors, so you can take out the hot sauce. You could also use a mild-flavored hot sauce if you want to keep that tangy hot sauce flavor.

Buffalo Chicken Pinwheels

Tips For Great Pinwheels

There are many ways to switch up and elevate this recipe. Here are just a few:

  • Cut the chicken into small pieces to prevent it from coming out when slicing the pastry.
  • After you’ve rolled up the log, freeze it to make it easier to cut.
  • To make it in the air fryer, set the temperature to 350F and bake each batch for 12 minutes.
  • If you want it extra spicy, use an even spicier hot sauce.
  • For a no-bake version, use flour tortillas and serve the pinwheels cold.

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Buffalo Chicken Pinwheels
Yield: 20 Pieces

Buffalo Chicken Pinwheels

Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes

Shredded chicken combined with hot sauce and a variety of cheeses, wrapped in puff pastry to create a creamy and flaky appetizer for any gathering.

Ingredients

  • 1 sheet puff pastry
  • 1 cup chicken breast, cooked, shredded and finely chopped
  • 2 tablespoons butter, melted
  • 1/4 cup Frank’s Red Hot sauce
  • 1/2 cup cream cheese, lightly whipped
  • 2 tablespoons cheddar cheese, shredded
  • 2 tablespoons blue cheese, crumbled

Instructions

  1. Preheat the oven to 400 degrees F. Cover a baking sheet with parchment or a silicone mat. 
  2. Open up a sheet of puff pastry and smooth down the seams. 
  3. In a bowl, stir together chicken, butter, Frank’s Red Hot sauce, cream cheese, cheddar cheese and blue cheese.
  4. Spread chicken mixture equally over the sheet of puff pastry. 
  5. Roll the pastry into a tight log. Wrap it in plastic wrap and put it in the freezer for 10 minutes.
  6. Set the pastry seam side down on a cutting board. Use a bread knife to cut ½ inch slices and lay them out on the prepared baking sheet. They will puff up, so leave room between each slice.
  7. Bake at 400 degrees F for 23 minutes or until golden brown. Serve hot.

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Buffalo Chicken Pinwheels

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