Barbecue Chicken Pinwheels
August 31, 2018
Inspired by the classic barbecue chicken sandwich, these Barbecue Chicken Pinwheels are a fun and tasty snack! Perfect for busy weekend days with the family or tailgating with friends!
Even though the weather is getting cooler, that won’t be slowing us down much. Old Man Winter can wait. We still have too many things to do this year! Busy weekend days require snacks, and the other day I decided to whip up a batch of Barbecue Chicken Pinwheels. Don’t you just love pinwheels? I used puff pastry to make these pinwheels, and the puff pastry is like a blank canvas waiting to be filled with whatever flavors you like. I’ve been on a barbecue kick lately, so I channeled that barbecue vibe right into these Barbecue Chicken Pinwheels!
On our weekend grocery store trips, Robbie and I often stop by the deli to get sliced deli meat for the week. I typically pick up a pound of smoked turkey or buffalo style chicken, but this past week I noticed the Sara Lee® BBQ Seasoned Chicken Breast. That’s when the wheels started turning! I had pinwheels in my mind, and I knew the barbecue chicken deli meat would be an excellent addition. I grabbed a pound of that Sara Lee® BBQ Seasoned Chicken Breast, and Robbie and I continued on our way through the store.
Sara Lee® Premium Meats are my go-to resource for affordable, high-quality deli meat that I feel good about feeding my family. In addition to the delicious, fresh taste, I always find fun new flavors whenever I stop by the deli department!
Actually, before we left the deli, Robbie had to say hello to his buddy. The crew at the deli have gotten to know us, and one of the guys always makes sure to have stickers in his pocket for Robbie. This week, the sticker said “I’m a great catch.” I couldn’t agree more!
What you need
1 sheet puff pastry, thawed.
½ cup barbecue sauce.
16 oz. Sara Lee® BBQ Seasoned Chicken Breast, sliced.
½ cup red onion, diced.
1 cup pepper jack cheese, shredded.
¼ cup Italian parsley, chopped.
1 large egg.
{optional} ranch dressing.
How to Make it
1.Preheat oven to 400°F.
2.Line a standard baking sheet with parchment paper; set pan aside.
3.Working on a well-floured surface, roll puff pastry sheet out into a 12”x16” rectangle.
4.Spread barbecue sauce evenly over puff pastry, leaving ½” border on top and bottom of rectangle.
5.Next, layer slices of Sara Lee® BBQ Seasoned Chicken Breast evenly on top.
6.Using a small bowl, combine onion, cheese and parsley; stir until well-combined. Spread this mixture evenly on top of the chicken.
7.Starting with a long side, roll puff pastry into a log; pinch edges to seal.
8.Using a serrated knife, cut roll into 1”-1½” slices. Lay slices on prepared baking pan.
9.In a small bowl, whisk the egg together with 1 tablespoon of water. Brush egg mixture over tops of pinwheels.
10.Bake for 18-22 minutes, or until pinwheels are golden brown.
11.{Optional} Serve with ranch dressing for dipping.