Buffalo Chicken Pinwheels
You're going to love the flavor of these Buffalo Chicken Pinwheels. A little bit of spice with a little bit of chew makes for the easiest appetizer dish, ever.
Equipment
- muffin pan - 6 holes or 12
Ingredients
- 4 oz cream cheese or ½ brick of cream cheese softened
- 2 cups rotisserie chicken, shredded
- 2 tablespoons Buffalo wing hot sauce
- 2 cups cheddar cheese, shredded, ½ inside and ½ on top
- ¼ cup celery, diced
- ¼ cup chopped green onions
- 1 can (8 oz) refrigerated crescent dough
- ¼ cup ranch dressing
Instructions
- Preheat oven to 425°F. Prepare a muffin pan with 6 holes. Coat with cooking spray and set aside.
- Bring out and measure all of your ingredients.
- In a mixing bowl, combine cream cheese, half of the cheddar cheese, onions, celery, hot sauce, ranch dressing and chicken.
- Stir until blended. Taste the mixture to see if you prefer more or less of anything.
- Open tube of dough according to package directions. Unroll dough. Grab your rolling pin and roll out into a large rectangle.
- Spread chicken mixture evenly over top of the dough, leaving a ¼ inch border OR LESS.
- Roll, starting at the longer sides, into a tight log. Just like rolling up a carpet!
- Slice into 6 or 12 pinwheels (does your muffin pan have 6 or 12 holes?) The number of pinwheels will depend on your log size, or how thick you slice the pinwheels. Ideally the pinwheels should be about ¾ of an inch thick.
- Place one into each hole in your prepared muffin pan.
- Bake until they are a nice golden brown color,; around 20 minutes. (Maybe a minute less or sometimes a minute more).
- Add a pinch of cheese on top of each, if desired.
- Serve and enjoy every bite.
