BBQ Chicken Crescent Roll Pinwheel Bake with Cheddar
This comforting baked dish transforms rotisserie chicken and barbecue sauce into golden, flaky pinwheels using convenient crescent roll dough. The chicken mixture is spread over sealed dough rectangles, topped with sharp cheddar cheese, then rolled and sliced into attractive spirals. Perfect for busy weeknight dinners or casual gatherings, these pinwheels bake until golden brown and slightly crispy on the outside while remaining tender inside. The fresh cilantro adds a bright finish that balances the rich, smoky barbecue flavors.
Ingredients
- 2 cups shredded deli rotisserie chickenleftover cooked chicken1:1proteinFull guide →
- ½ cup barbecue sauceteriyaki sauce1:1flavorFull guide →
- 1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count)puff pastry1:1convenienceFull guide →
- ¾ cup shredded sharp Cheddar cheese (3 oz)mozzarella cheese1:1dairyFull guide →
- 2 tablespoons fresh cilantro, choppedgreen onions1:1herbFull guide →
Instructions
- 1
Heat oven to 400°F
- 2
Stir together shredded chicken and barbecue sauce in medium bowl
- 3
Unroll crescent dough into 2 long rectangles on large cutting board
- 4
Overlap long sides to form large rectangle and firmly press perforations and edges to seal
- 5
Spread chicken mixture evenly over dough leaving about 1/2 inch on one side uncovered
- 6
Top chicken mixture evenly with shredded cheddar cheese
- 7
Starting with topped long side, roll up dough toward uncovered edge and pinch seam to seal tightly
- 8
Cut roll into 8 equal slices using sharp knife
- 9
Place pinwheels cut side down in ungreased 8- or 9-inch round pan
- 10
Bake 18 to 22 minutes or until golden brown and center pinwheels are no longer doughy
- 11
Cool slightly for 5 to 10 minutes
- 12
Sprinkle chopped fresh cilantro over top and serve warm
Tips
Make sure to firmly press the crescent dough perforations and seams to prevent filling from leaking during baking.
Use a sharp knife and gentle sawing motion when cutting pinwheels to maintain their shape and prevent squishing.
Let the pinwheels cool slightly before serving to allow the cheese to set and make them easier to remove from the pan.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Reheat in 350°F oven for 8-10 minutes.
Can assemble pinwheels up to 4 hours ahead and refrigerate before baking. Add 2-3 extra minutes to baking time if baking from cold.
Serve warm as main dish with side salad or vegetables. Also works as appetizer cut into smaller pieces.
Common Mistakes
Press dough seams firmly to avoid filling leakage during baking.
Don't overfill with chicken mixture or pinwheels may fall apart.
Use sharp knife and gentle pressure when cutting to maintain pinwheel shape.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use homemade barbecue sauce instead of store-bought?
Yes, homemade barbecue sauce works perfectly. Use the same 1/2 cup measurement and make sure it's not too thin or it may make the dough soggy.
How long can I keep leftovers and how should I reheat them?
Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness, or microwave for quick reheating.
Can I freeze these pinwheels for later?
Yes, you can freeze baked pinwheels for up to 2 months. Thaw overnight in refrigerator and reheat in oven until warmed through.