Chicken Parmesan Pinwheels

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Chicken Parmesan Pinwheels

Bite-sized Chicken Parmesan Pinwheels are a delicious and easy-to-make appetizer perfect for parties, gamedays, and fun dinners.

Prep Time10

Cook Time17

Total Time27

Course: Appetizer

Cuisine: Italian

Servings: appetizers

Calories: 133kcal

Author: Linda Warren

Ingredients

1 pizza crust refrigerated, store-bought or homemade
1 cup rotisserie chicken
1 cup pasta sauce
1 cup mozzarella cheese divided
½ cup grated Parmesan cheese
Garnish: chopped basil or parsley

Instructions

Roll dough into a rectangle or purchase a refrigerated dough that is already rolled out. Mine was a family-size pizza crust measuring about 11x17". It is best to work on a floured surface or a sheet of parchment paper if you need to roll the dough out.
Spoon sauce over pizza dough, smoothing it around but keeping it slightly away from the edges.
Place the shredded chicken on top of the sauce.
Sprinkle with ¾ cup mozzarella cheese and a few tablespoons of Parmesan cheese.
Roll up as tightly as you can. Place the log on a parchment-lined baking sheet and chill in the refrigerator for 1-2 hours to make slicing easier.
When you are ready to bake the pinwheels, preheat the oven to 400°F.
Move the log to a cutting board and slice it into 16 pieces, about 1" wide.
Place the pieces, cut side down, on the parchment-lined baking sheet.
Sprinkle with remaining mozzarella and finish with Parmesan cheese.
Bake for 17-20 minutes or until crust is golden brown.
Garnish with chopped basil or parsley and serve warm.

Notes

STORE/REHEAT/FREEZE

Store in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven for about 5-7 minutes, or until warmed through and the cheese is melty again.

Freeze leftovers: Place cooled pinwheels on a baking sheet lined with parchment paper and freeze for 1-2 hours, until firm. Transfer the frozen pinwheels to a plastic freezer bag or freezer-safe container. Freeze for up to 3 months.

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