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BBQ Chicken Pinwheel Bake

  • Prep 10 min
  • Total 30 min
  • Servings 4
  • Pinterest
    2K
  • Print
    6K
  • Save
    1K
  • Facebook
    305
  • Email
    454

Crescent pinwheels packed with chicken and cheese are a hearty dinner riff on the classic sandwich. MORE + LESS -

Shawn Syphus
February 26, 2015

Ingredients

2
cups shredded deli rotisserie chicken
1/2
cup barbecue sauce
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
3/4
cup shredded sharp Cheddar cheese (3 oz)
2
to 3 tablespoons chopped fresh cilantro

Steps

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  • 1
    Heat oven to 400°F.
  • 2
    In medium bowl, stir together 2 cups shredded deli rotisserie chicken and 1/2 cup barbecue sauce.
  • 3
    On large cutting board, unroll dough from 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls into 2 long rectangles. Overlap long sides to form large rectangle; firmly press perforations and edges to seal.
  • 4
    Spread chicken mixture evenly over dough leaving about 1/2 inch on 1 side uncovered. Top chicken mixture evenly with 3/4 cup shredded sharp Cheddar cheese.
  • 5
    Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
  • 6
    Using sharp knife, cut roll into 8 equal slices (pinwheels); place cut side down in ungreased 8- or 9-inch round pan.
  • 7
    Bake 18 to 22 minutes or until golden brown and center pinwheels are no longer doughy. Cool slightly, 5 to 10 minutes. Sprinkle 2 to 3 tablespoons chopped fresh cilantro over top. Serve warm.

Expert Tips

This pinwheel would work great with shredded barbecue-style pork as well.

I like to serve these with a cool drizzle of ranch dressing over the top. It’s a creamy twist that is sure to please!

Nutrition Information

No nutrition information available for this recipe

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