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.
Preheat oven to 400°F (200°C).
Lightly flour a surface and roll out puff pastry sheet into a rectangle (~10x12 inches).
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.
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.
Brush tops lightly with beaten egg for a golden finish.
Bake for 18–20 minutes, until puffed and golden brown.
Garnish with fresh basil and an extra sprinkle of Parmesan if desired.
Serve warm or at room temperature.
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.
Drink: A chilled Pinot Grigio, light beer, or sparkling lemonade.
Side idea: Serve with a simple arugula salad or a dipping sauce like marinara.
20 servings