Happy Independence Day, fellow Americans! Justin and I threw a last minute BBQ at our house for a few friends, so I had to whip up an easy menu with what I had in the fridge. I came up with these super easy 5-ingredient buffalo chicken pinwheels, and they were a huge hit (anything with buffalo chicken AND puff pastry is going to be a crowd pleaser!). Try out the recipe and let me know what you think.
My cooking philosophy is that anything with over 8 ingredients is just too complicated. I like my food to be as simple as possible, for my sanity as the cook, and also to make Justin’s job easier as my dish washer. These buffalo chicken pinwheels are the perfect combo….They’re full of spicy tangy buffalo chicken flavor, and they’re wrapped up in a pretty package to impress your guests.
- 1 large chicken breast
- Frank’s Chicken Wing Hot Sauce (find it in your grocery aisle next to the normal Frank’s Red Hot)
- 1 8 oz package of cream cheese or Neufchatel cheese (I used Neufchatel cheese because it’s what I had on hand, but either would work)
- 1/4 cup of bleu cheese crumbles
- 2 packages of frozen puff pastry (I use Pepperidge Farm Puff Pastry sheets)
Take the puff pastry out of the freezer because it needs to defrost on your counter for 30-40 minutes.
Preheat your oven to 400 degrees while you prep the chicken for baking. Pour about two tablespoons of the wing sauce on the chicken, and add salt and pepper to taste. Bake the chicken in the oven for 30 minutes or until the internal temperature reaches 165 degrees. Take the chicken out and let it cool.
Microwave the cream cheese for about 20 seconds to soften it a little bit. When the chicken is cool enough to handle, chop it up into 1/4″ bite size pieces. Chop up the cream cheese into smaller pieces and start stirring in with the chicken in a large bowl. Add about half a cup of Frank’s Wing Sauce to the mixture, then add the bleu cheese crumbles to the mixture and stir it all together.
Lay the puff pastry sheet flat and add a thin layer of the buffalo chicken mixture onto the sheet, leaving about half an inch with no filling on it at the end. Roll it up as tight as you can, pressing the end with no filling against the pastry to seal it. Let the rolls cool in the fridge for 10 minutes or so, until they are cool enough to be handled without falling apart.
Cut the puff pastry rolls into 1/2″ thick slices, and lay the pinwheels on a baking sheet that has been sprayed with oil (or lined with parchment paper). Bake the pinwheels in the oven at 400 degrees for about 20 minutes or until the pastry has puffed up and does not appear doughy. Enjoy them while they’re hot!
This recipes makes about 30 pinwheels.
Let me know what your friends and family think of these Buffalo Chicken Pinwheels! I would love to hear your feedback in the comments.