Chicken Parm Pinwheels
Whip up a batch of these chicken parm pinwheels and you’ll be the ruler of the dinner table!
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 pinwheels
– Cooking spray
– All-purpose flour, for rolling
– 2 (8-oz.) tubes crescent roll dough
– 1 c. marinara sauce, plus more for serving
– 2 oz. Parmesan, finely grated
– 1 1/2 c. plus 2 tbsp. shredded mozzarella (about 6 oz.), divided
– 2 c. chopped rotisserie chicken (about 7 oz.)
– 1/4 c. chopped fresh basil, plus more for serving
Directions
Preheat oven to 400°. Grease a standard 12-cup muffin pan with cooking spray. On a lightly floured surface, unroll dough and lay one sheet on top of the other. Roll out dough, adding flour as needed to prevent sticking, to a 16” x 12” rectangle. Trim short sides with a knife to make clean edges. Lightly flour a large kitchen towel and place dough on towel.
Arrange dough so a long side faces you. Spread marinara sauce over dough, leaving a 1” border at the top. Top with Parmesan, chicken, 1 1/2 cups mozzarella, and basil.
Starting with the end closest to you and using towel as a guide, roll up dough away from you as snugly as possible without squeezing out filling. (Check out our pumpkin cheesecake roll video to see the technique in action.)
Slice roll into 12 pieces and arrange cut side up in prepared pan. Top with remaining 2 tablespoons mozzarella.
Bake pinwheels 10 minutes. Reduce oven temperature to 350° and continue to bake until dough is golden brown and cheese is bubbling, 15 to 20 minutes more.
Let cool in pan 10 minutes. Top with more basil. Serve with marinara sauce alongside.
