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Buffalo Chicken Pinwheels

Servings 16


  • Buffalo Chicken Dip Filling
  • 1 chicken breast boiled and shredded
  • 14 oz cream cheese
  • 3/4 c ranch
  • 1/2 c + 2 tbs Frank's Buffalo Hot Sauce
  • 1 1/2 cups colby monterey jack cheese divided (measurements for each are in instructions)
  • *optional 2 oz blue cheese crumbled (I didn't use)
  • Homemade Puff Pastry Dough Recipe
  • or use store bought crescent roll dough
  • *Optional - extra ranch for dipping


  • Prepare your dough by either following the directions for the homemade puff pastry dough at the link above, or take your crescent roll dough and open up all of the sheets on a lightly floured surface making a big rectangle. Set aside.
  • 1. Preheat your oven to 375°. Line a baking sheet with parchment paper and set aside.
  • 2. After chicken is boiled and shredded toss it with the hot sauce.
  • 3. Add the chicken to a skillet on low-medium heat and add in the cream cheese, ranch and 1/4 cup cheese. (You can also add the optional crumbled blue cheese.)
  • 4. Mix around until the cream cheese and cheese melt and everything is nice and smooth. If there is oil, don't worry about it, it doesn't affect the taste at all.
  • 5. Take filling out of the skillet, and put into a bowl. Let it cool down a bit before spooning it on your dough.
  • 6. Once filling is cooled down enough, spread it on your prepared dough until evenly distributed. Sprinkle the remaining 3/4 cup of cheese on top. Leave a 1 inch strip on the bottom for easy closure (just like with cinnamon buns).
  • 7. Carefully roll the dough up into a long log. If you are using the store bought crescent rolls and the preforations come apart a bit, don't worry about it, just pinch and keep rolling.
  • 8. Cut off weird ends. Score dough every inch and cut with a serrated knife or dental floss. (Get out the measuring tape!)
  • 9. Place the rolls on your prepared baking sheet and sprinkle with the remaining 1/2 cup of cheese on all of them. Bake for 14 minutes or until dough starts to brown a bit.
  • 10. Let them cool for 2-3 minutes on the pan then remove and serve warm!