Go Back
In the world of culinary delights, quick and easy appetizers hold a special place. They not only save time but also allow for creativity and flavor exploration, making them ideal for gatherings, parties, or even just a cozy night at home. One such delightful creation is the Mini Chicken Pesto Crescent Pinwheels. These bite-sized snacks are a perfect blend of savory flavors and inviting textures, showcasing an effortless yet impressive dish that everyone will love.

Mini Chicken Pesto Crescent Pinwheels

Looking for a quick and delicious appetizer? Try these Mini Chicken Pesto Crescent Pinwheels! Made with flaky crescent roll dough, tender shredded chicken, creamy pesto, and melty cheese, they are perfect for any gathering or cozy night in. With simple ingredients and easy preparation, you can whip up a plate of these flavorful bites in no time. Serve them warm for a delightful treat that’s sure to impress your guests and satisfy your cravings!
Print Recipe Pin Recipe

Ingredients
  

1 can (8 oz.) refrigerated crescent roll dough

1 cup cooked, shredded chicken breast

1/2 cup basil pesto (store-bought or homemade)

1/2 cup cream cheese, softened to room temperature

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

Fresh basil leaves (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). While the oven is heating, line a baking sheet with parchment paper to prevent sticking.

    Prepare the Dough: Unroll the crescent roll dough onto a lightly floured surface. Gently pat together any seams in the dough to form a cohesive rectangle, ensuring there are no gaps for the filling to spill out.

      Make the Filling: In a medium mixing bowl, combine the shredded chicken, basil pesto, softened cream cheese, shredded mozzarella, grated Parmesan cheese, olive oil, garlic powder, and black pepper. Using a fork or a spatula, mix all ingredients thoroughly until the mixture is creamy and uniform in texture.

        Spread the Filling: Using a spatula or the back of a spoon, evenly spread the chicken mixture over the unrolled crescent dough, leaving a slight border of about 1/2 inch along the edges. This will help keep the filling from spilling out when you roll it.

          Roll it Up: Starting from one long edge of the rectangle, carefully roll the dough into a tight log. Ensure the filling is captured inside and does not spill out as you roll.

            Slice the Pinwheels: With a sharp knife or a pizza cutter, slice the rolled dough into 1-inch thick pinwheels. You should yield approximately 12-16 pinwheels, depending on how thickly you slice them.

              Arrange and Bake: Place the sliced pinwheels cut-side up on the prepared baking sheet. Make sure to space them about 2 inches apart to allow for even baking.

                Bake: Bake in the preheated oven for 15-18 minutes, or until the pinwheels are golden brown and the cheese is bubbly and melted.

                  Cool and Serve: Once baked, remove the pinwheels from the oven and let them cool for a few minutes on the baking sheet. For added freshness and flavor, garnish with fresh basil leaves if desired before serving.

                    Enjoy: Serve warm as a delightful appetizer or snack. Savor the heavenly combination of chicken and pesto wrapped in a flaky crescent dough!

                      Prep Time, Total Time, Servings: 15 mins | 35 mins | 4-6 servings.