BBQ Chicken Pinwheel Bake

Prep Time: 10 min
Total Time: 30 min
Servings: 4

Crescent pinwheels packed with chicken and cheese are a hearty dinner riff on the classic sandwich. Recipe by Shawn Syphus.

Ingredients

  • 2 cups shredded deli rotisserie chicken
  • 1/2 cup barbecue sauce
  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents
  • 3/4 cup shredded sharp Cheddar cheese
  • 2 to 3 tablespoons chopped fresh cilantro

Method

  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 count) Pillsbury™ refrigerated crescents 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 centre 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!