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Chicken Parm Pinwheels

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Chicken Parm Pinwheels are a delightful twist on a classic Italian dish, combining gooey cheeses, tender rotisserie chicken, and aromatic basil wrapped in buttery crescent dough.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Appetizer, Dinner
Cuisine: Italian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Pinwheels
  • 2 tubes 2 (8 oz.) tubes of crescent roll dough Use refrigerated dough for best results.
  • 1 cup 1 cup marinara sauce (plus more for serving) Choose your favorite marinara sauce.
  • 2 oz. 2 oz. of finely grated Parmesan cheese Adjust amount based on preference.
  • 1.5 cups 1 1/2 cups plus 2 tbsp. of shredded mozzarella cheese, divided Reserve 2 tbsp. for topping.
  • 2 cups 2 cups of chopped rotisserie chicken (about 7 oz.) Using rotisserie chicken saves time.
  • 1/4 cup 1/4 cup of chopped fresh basil (plus more for serving) Fresh basil enhances flavor.
  • 1 can Cooking spray For greasing the muffin pan.
  • as needed as needed All-purpose flour (for rolling) Use as needed to prevent sticking.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a standard 12-cup muffin pan with cooking spray.
  2. On a lightly floured surface, unroll the crescent roll dough and lay one sheet on top of the other. Roll out the dough, adding flour as needed to prevent sticking, until you achieve a 16" x 12" rectangle.
  3. Trim the short sides of the dough to create clean edges. Lightly flour a large kitchen towel and place the dough on it, arranging the longer side facing you.
  4. Spread marinara sauce over the dough, leaving a 1" border at the top.
  5. Top with Parmesan cheese, the chopped rotisserie chicken, 1 1/2 cups of mozzarella, and the chopped basil.
  6. Starting with the end closest to you, use the towel to help you roll the dough away from you as snugly as possible, taking care not to squeeze out the filling.
  7. Slice the roll into 12 pieces and arrange them cut side up in the prepared muffin pan. Sprinkle the remaining 2 tablespoons of mozzarella on top.
Baking
  1. Bake the pinwheels for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking until the dough is golden brown and the cheese is bubbling, about 15 to 20 minutes more.
  2. Let cool in the pan for 10 minutes. Top with additional basil, and serve with marinara sauce on the side.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 18gProtein: 12gFat: 11gSaturated Fat: 5gSodium: 500mgFiber: 1gSugar: 3g

Notes

Leftover Chicken Parm Pinwheels can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes. They can also be frozen for up to 3 months.
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