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★ Why You'll Love this Recipe ★
Perfect for Game Day or Movie Night
Buffalo chicken pinwheels made with puff pastry are the ultimate crowd-pleasing appetizer. Whether you’re hosting a party or enjoying a laid-back Friday movie night with the family, these are sure to be a hit. They’ve got all the bold, tangy flavor of buffalo wings, wrapped up in warm, flaky pastry.
That Classic Buffalo Wing Flavor—Reimagined
Imagine that spicy, creamy buffalo chicken taste you love, but tucked into buttery layers of golden puff pastry. Each bite delivers the perfect balance of heat and comfort, making them a fun and flavorful snack for any occasion.
Quick and Easy
No need to overthink this recipe—it’s simple and straightforward. You can bake and shred your own chicken or go with a convenient rotisserie chicken to cut down on prep time. Either way, you’ll be enjoying these tasty pinwheels in no time.
A Shredding Shortcut
Want to make things even easier? Use a hand or stand mixer to shred your cooked chicken. Just toss warm chunks into a mixing bowl and run the mixer on low. It breaks the chicken down quickly—no more tedious fork work required!
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make this puff pastry pinwheels.
- Puff pastry dough. Thawed.
- Cooked chicken. Shredded.
- Cheddar cheese. Shredded.
- Butter. Melted.
- Hot sauce. I prefer Frank's for that authentic Buffalo chicken flavor.
- Cream cheese. You can use block but I find whipped is easier to mix.
- Ranch dressing. For dipping or drizzling
★ Tips & FAQs ★
This recipe is simple, but a few tips will help you nail it on the first try. First, thaw your puff pastry—plan ahead if you can, but if not, here’s a hack: set the frozen, wrapped dough on a lined baking sheet (a silicon baking sheet works great or parchment paper) and let it sit in the preheating oven for 2–4 minutes. Just keep an eye on it (and yes, set a timer!).
Also, make sure your buffalo chicken filling is room temperature before rolling. If it’s been in the fridge, microwave it for about 30 seconds, stir, and do another 30 seconds. This helps the centers cook evenly.
If you have time, chill the pinwheels before slicing—this makes them easier to cut and helps everything bake more evenly. But if not, no big deal—they’ll still taste great.
One last tip: use freshly grated cheese. A microplane works great and avoids the powdery coating on pre-shredded cheese. Blocks of cheese also stay fresh longer, and you can grate what you need as you go. You can also use a food processor to grate a bunch of cheese rand use leftovers to make my delicious loaded potato soup!
Frank's is my personal favorite hot sauce. It's a classic for a reason. You're going to get that authentic buffalo chicken wing flavor when you use Frank's. However, if you're a fan of a different type of hot sauce or you just want to broaden your horizons, try a different brand! There is no right or wrong hot sauce, so have some fun taste testing and then choose one that you like best for this recipe.
★ More Buffalo Chicken Recipe ★
Then you'll love these other recipes:
Want more appetizer ideas?
Browse all my easy appetizer recipes
This recipe for Buffalo Chicken Puff Pastry Pinwheels was featured on South Your Mouth!
Buffalo Chicken Puff Pastry Pinwheels
Equipment
Ingredients
- 1 sheet puff pastry dough
- 2 cooked chicken breasts shredded
- 2 tablespoon fresh shredded cheddar cheese
- 2 tablespoon melted butter
- ½ cup hot sauce
- ½ cup whipped cream cheese
- Ranch dressing for dipping or drizzling
Mighty Mrs. is a #WalmartPartner.
Instructions
- On a lined baking sheet, unfold puff pastry dough.
- In a large bowl, combine shredded chicken, cheddar cheese, butter, hot sauce, and cream cheese.
- Spread buffalo chicken mixture on the entire top of the puff pastry dough.
- Tightly roll up the puff pastry dough and buffalo chicken mixture to form a log. Place log seam-side down on a cutting board and cut into ¾" slices using a bread knife.
- Place pinwheels on your lined baking sheet. Bake at 400˚F for 15 minutes or until puff pastry is golden brown and looks crusty.
- Serve hot. drizzled with ranch dressing or with a side of ranch to dip.
nancy says
can these be made a day before a heated? please advise! i need to make 100 for a party.
Angela G. says
Hi Nancy, yes these can be made a day ahead. Cover loosely with plastic wrap and refrigerate until you are ready to bake. You can refrigerate the rolled-up logs then slice them the day-of to help save fridge space. Hope you have a great party!
Sammie Taylor says
Thanks soooooooooo much for this recipe and all the suggestions about how store it, make ahead, and slice easily.
I love chicken anytime any where and I have become an avid fan of puff pastry!!
Happy holidays to you and your!!!
Angela G. says
I'm so glad you enjoyed this, Sammie!
James says
The recipe doesn't specify where/when to use the cheddar cheese. Can you clarify? Thanks.
Angela G. says
Hi James, Sorry for the confusion. You will want to mix the cheddar cheese in with all the other filling ingredients (chicken, hot sauce, cream cheese, etc.)
Elyce says
Thanks Angela, I can’t wait to try this, have lots of men coming Christmas Eve so I know they will enjoy these.
Angela G. says
I think they'll love it. Have a wonderful holiday season!
Elyce says
@Angela G., thank you, Angela. Froze slices, may make another batch for the women, less spicy
Angela G. says
Sounds like a great idea! Although, I do love spicy food myself. He he
Elyce says
These sound so good, I wonder if I could freeze them and then reheat them for Christmas?
Angela G. says
Yes, you can! Prepare them but don't bake them. Freeze them wrapped in plastic. When you're ready to reheat. Remove from the freezer, unwrap the plastic while they are still frozen, and let thaw on your baking sheet. Once they are thawed, pop them in the oven and bake as directed. Enjoy!
Elyce says
@Angela G., should I slice them before baking or freeze the whole roll unbaked?
Angela G. says
Either should be OK. I would probably slice them first though just so it's less work when you are ready to bake them, just unwrap each pinwheel and bake. If you don't feel like wrapping each one or using that much plastic wrap, then you can freeze the whole roll, unwrap, let it thaw a little so it's somewhat soft, then carefully slice. Both ways will work! Thanks for asking.