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96% would make again

Chicken Pesto Pinwheels

featured in Easy Party Appetizers for the Lazy Cook

Betsy Carter, Alexander Roberts & Katie Aubin
Tasty Team

Inspired by the36thavenue.com

Ingredients

for 20 servings

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

Nutrition Info

    Calories 218
    Fat 15g
    Carbs 11g
    Fiber 0g
    Sugar 0g
    Protein 7g

Estimated values based on one serving size.

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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