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Pesto Chicken Pinwheels

These easy Pesto Chicken Pinwheels combine flaky crescent rolls, shredded chicken, cream cheese, and zesty pesto sauce. Rolled, baked, and sliced into bite-sized pieces, they’re perfect for parties or snacks. Serve with extra pesto for dipping! Ready in under 30 minutes.
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Serving Size 24 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.
    making crescent roll 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.
    Cream cheese spread over the crescent dough
  • Scoop about 1 tablespoon of pesto sauce on each rectangle, spread on top of the cream cheese.
    pesto spread on top of cream cheese for chicken pinwheels
  • Sprinkle the cooked, chopped chicken over the pesto sauce.
    adding cooked chicken to the pinwheel crescent dough
  • Roll up the crescent roll starting on one of the long sides (see photo). Repeat with each rectangle.
    roll up your crescent dough to form a log
  • Slice the rolled up pinwheel logs in about 1" slices. Place slices on the parchment paper about 1" apart.
    slicing the crescent logs to form the pinwheels
  • 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

Store leftovers in an airtight container for up to 3 days.
You can reheat in a 350 degree oven for 5-7 minutes, microwave, or serve cold.