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
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.
- Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.
- Starting from a short end, carefully roll up the puff pastry to form logs.
- 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.
- Bake for 20-25 minutes, or until golden brown.
- Sprinkle with chopped parsley, then serve.
- Enjoy!
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Tips
1 of
3
-
sutphenl
These were so delicious and easy to make! Just make sure to roll the dough tightly so that when you cut it the filling doesn’t fall out, but besides that they were perfect!
2018-10-16T00:50:14Z Helpful (4) -
bustarran
You can use vinagre jalapeño but reduce quantities
2018-09-04T18:14:12Z Helpful (3) -
Katie Sheldon
I didn’t need all of the egg wash, so I would recommend starting with 1 egg then add another if needed. Recipe worked perfectly!
2018-12-22T02:30:44Z Helpful (2) -
Wendy Middleton
I made these & found them a bit bland so I would put grated cheese instead of Parmesan or even add bacon
2018-11-15T16:35:58Z Helpful (2)
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