Pesto Chicken Pinwheels: A Quick and Flavorful Appetizer
Looking for an easy, crowd-pleasing appetizer that’s bursting with flavor? These Pesto Chicken Pinwheels combine the savory goodness of chicken, the creaminess of cream cheese, the bold herby taste of pesto, and the flaky texture of crescent rolls. Perfect for parties, game days, or a fun family snack, this recipe is simple to make and sure to impress. Serve them with extra pesto sauce for dipping, and watch them disappear!
Why You’ll Love Pesto Chicken Pinwheels
These pinwheels are a fantastic blend of convenience and taste. With just a few ingredients—crescent rolls, shredded chicken, cream cheese, and pesto sauce—you can create a delicious appetizer in under 30 minutes. They’re versatile, portable, and ideal for any occasion, from casual gatherings to elegant events. Plus, the vibrant green pesto makes them visually appealing, ensuring they stand out on any table
Ingredients for Chicken Pinwheels
- crescent rolls
- cream cheese
- pesto sauce
- cooked, shredded chicken (rotisserie works great!)
How to Make Pesto Chicken Pinwheels
Prepare the Dough: Unroll the crescent roll dough onto a flat surface, pressing the seams of two sections together to form a single rectangle. Repeat with all the crescent triangles. You will have 4 rectangles.
Spread the Cream Cheese: Divide the cream cheese evenly between the 4 crescent dough and spread out, mainly covering the center lengthwise.
Spread the Pesto: Evenly spread the pesto on top of the cream cheese.
Add Chicken: Sprinkle the shredded chicken evenly over the pesto. Add mozzarella cheese if desired.
Roll It Up: Starting from one long side, tightly roll the dough into a log, keeping the filling secure.
Slice the Pinwheels: Using a sharp knife, cut the log into 1-inch slices. Place the pinwheels cut-side down on the baking sheet.
Bake: Bake for 12-15 minutes or until the pinwheels are golden brown and cooked through.
Tips for Perfect Pinwheels
- Use Fresh Pesto: Homemade or high-quality store-bought pesto elevates the flavor. You can find my homemade pesto sauce here, my favorite store-bought pesto is Costco’s Kirkland pesto sauce.
- Chill the Roll: Refrigerate the rolled dough for 10 minutes before slicing for cleaner cuts.
- Customize: Add sun-dried tomatoes, spinach, or parmesan for extra flair.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes.
Pesto Chicken Pinwheels
Equipment
- baking sheet
- parchment paper
Ingredients
- 1 can crescent rolls
- ½ cup cooked chicken chopped or shredded fine
- 4 tablespoons cream cheese softened
- 4 tablespoons pesto sauce
Instructions
- Preheat oven to 350℉. Prepare a baking sheet by covering with parchment paper.
- Open your can of crescent rolls and roll the dough out. Press the seams together of two of the crescent roll to form a rectangle. Repeat until you have 4 crescent dough rectangles.
- Scoop about 1 tablespoon of the softened cream cheese on each rectangle, spread the cream cheese down the center lengthwise. See photo for reference.
- Scoop about 1 tablespoon of pesto sauce on each rectangle, spread on top of the cream cheese.
- Sprinkle the cooked, chopped chicken over the pesto sauce.
- Roll up the crescent roll starting on one of the long sides (see photo). Repeat with each rectangle.
- Slice the rolled up pinwheel logs in about 1" slices. Place slices on the parchment paper about 1" apart.
- Bake in preheated oven for about 16 minutes until golden brown.
- Serve warm or you can refrigerate and serve cold if you prefer. Add some additional pesto sauce for dipping.
Notes
