Buffalo Chicken Pinwheels


Buffalo Chicken Pinwheels

T-minus 7 days until Super Bowl Sunday. The Sunday where Americans buy over 49 billion cases of beer, indulge in 125 million chicken wings and use 71 million avocados to make guacamole – crazy right? Whether you’re staying at home or heading over to a friends this recipe is a different take on the traditional  buffalo chicken dip.


These took about 45 minutes to make from start to finish. Use leftover chicken, add cream cheese, tailor it to how you like it!


You can adapt these to pizza wheels using pizza sauce, mozzarella and pepperoni or BBQ chicken using red onion, BBQ sauce and Mexican-style cheese.

I’m ready to #RiseUp for the big game – who are you rooting for?!

Buffalo Chicken Pinwheels


  • 1 cooked chicken breast, shredded
  • 1/4 cup buffalo sauce (add additional sauce to make it more spicy)
  • 1 green onion, chopped finely
  • 3 ounces Monterey Jack cheese, grated
  • 3 ounces Extra Sharp cheddar cheese, grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 tube crescent rolls


  1. Preheat oven to 350 degrees F and cover a baking sheet with parchment.
  2. Mix chicken, buffalo sauce, onion, cheeses and seasonings.
  3. Roll out crescent dough, pressing seams together on the sheet of parchment. Spread chicken mixture evenly across dough. Starting with the longer side, gently roll the dough from one side to the other, pinching ends together at the end. Put in the fridge for 10 minutes.
  4. Remove from fridge and slice into 1-inch pieces using a serrated knife. Place pinwheels onto baking sheet and bake for 20 minutes or until golden brown and puffy.
  5. Serve with ranch, buffalo sauce or blue cheese.



Buffalo Chicken Pinwheels

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