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Chicken Pesto Pinwheels

by Betsy Carter, Alexander Roberts and Katie Aubin featured in Easy Party Appetizers for the Lazy Cook

Inspired by the36thavenue.com

Ingredients

for 20 servings

  • 2 sheets puff pastry, thawed if frozen
  • ⅔ cup
    pesto sauce (170 g)
  • 8 oz
    chicken, cooked, shredded (225 g)
  • ½ cup
    shredded parmesan cheese (50 g)
  • kosher salt, to taste
  • 2 eggs, beaten
  • fresh parsley, chopped, for garnish

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Preparation

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.
  3. Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.
  4. Starting from a short end, carefully roll up the puff pastry to form logs.
  5. Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash.
  6. Bake for 20-25 minutes, or until golden brown.
  7. Sprinkle with chopped parsley, then serve.
  8. Enjoy!
 

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