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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. 
Course Appetizer, brunch, Main Course, Snack
Cuisine American
Keyword buffalo chicken pinwheels, crescent dough
Prep Time 10 minutes
Cook Time 40 minutes


  • muffin pan - 6 holes or 12


  • 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


  • 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.