These savory puff pastry pinwheels combine juicy cooked chicken, basil pesto, and melty mozzarella all rolled up in buttery pastry. Baked until golden and crisp, they’re the perfect balance of flaky, cheesy, and herby. Great as a starter, snack, or even part of a picnic spread.
[cooked-sharing]
Yields20 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
~20 pinwheels
1sheet puff pastry, thawed (store-bought or homemade)
1cupcooked chicken breast, shredded or finely chopped
3tbspbasil pesto (homemade or store-bought)
1cupshredded mozzarella cheese (or Italian cheese blend)
2tbspgrated Parmesan cheese
1egg (for egg wash)
Flour (for rolling, if needed)
Optional garnish
Fresh basil leaves
Extra Parmesan for sprinkling
Prepare the Puff Pastry
1
Preheat oven to 400°F (200°C).
Lightly flour a surface and roll out puff pastry sheet into a rectangle (~10x12 inches).
Assemble the Filling
2
Spread pesto evenly over the puff pastry, leaving a small border around the edges.
Sprinkle shredded chicken evenly on top.
Add mozzarella and Parmesan cheese.
Roll & Slice
3
Starting with the long side, carefully roll the puff pastry into a tight log.
Slice into ½-inch thick rounds (~20 slices).
Place slices flat on a parchment-lined baking sheet, leaving space between each.
Bake the Pinwheels
4
Brush tops lightly with beaten egg for a golden finish.
Bake for 18–20 minutes, until puffed and golden brown.
Serve & Enjoy
5
Garnish with fresh basil and an extra sprinkle of Parmesan if desired.
Serve warm or at room temperature.
Tips & Variations
6
Make it spicier: Add red pepper flakes or a touch of chili oil to the filling.
Switch it up: Replace chicken with prosciutto, turkey, or even roasted veggies for a vegetarian version.
Make ahead: Assemble and slice the pinwheels, then refrigerate (covered) for up to 24 hours before baking.
Suggested Pairings
7
Drink: A chilled Pinot Grigio, light beer, or sparkling lemonade.
Side idea: Serve with a simple arugula salad or a dipping sauce like marinara.
Ingredients
~20 pinwheels
1sheet puff pastry, thawed (store-bought or homemade)
1cupcooked chicken breast, shredded or finely chopped
3tbspbasil pesto (homemade or store-bought)
1cupshredded mozzarella cheese (or Italian cheese blend)
2tbspgrated Parmesan cheese
1egg (for egg wash)
Flour (for rolling, if needed)
Optional garnish
Fresh basil leaves
Extra Parmesan for sprinkling
Directions
Prepare the Puff Pastry
1
Preheat oven to 400°F (200°C).
Lightly flour a surface and roll out puff pastry sheet into a rectangle (~10x12 inches).
Assemble the Filling
2
Spread pesto evenly over the puff pastry, leaving a small border around the edges.
Sprinkle shredded chicken evenly on top.
Add mozzarella and Parmesan cheese.
Roll & Slice
3
Starting with the long side, carefully roll the puff pastry into a tight log.
Slice into ½-inch thick rounds (~20 slices).
Place slices flat on a parchment-lined baking sheet, leaving space between each.
Bake the Pinwheels
4
Brush tops lightly with beaten egg for a golden finish.
Bake for 18–20 minutes, until puffed and golden brown.
Serve & Enjoy
5
Garnish with fresh basil and an extra sprinkle of Parmesan if desired.
Serve warm or at room temperature.
Tips & Variations
6
Make it spicier: Add red pepper flakes or a touch of chili oil to the filling.
Switch it up: Replace chicken with prosciutto, turkey, or even roasted veggies for a vegetarian version.
Make ahead: Assemble and slice the pinwheels, then refrigerate (covered) for up to 24 hours before baking.
Suggested Pairings
7
Drink: A chilled Pinot Grigio, light beer, or sparkling lemonade.
Side idea: Serve with a simple arugula salad or a dipping sauce like marinara.
