This BBQ Chicken Pinwheel Bake is a smoky and cheesy appetizer (or main dish) that can be made with just a few simple ingredients, and it’s ready in no time!
I love pinwheel bakes because they’re essentially a savory cinnamon roll. You can stuff them with whatever saucy and cheesy ingredients you like, and the crescent roll dough wraps around them like a fluffy and flakey blanket.
This BBQ chicken version is so simple and delicious, you’ll wonder why you haven’t been making these for years. Then you will proceed to make them for years and years to come.
I used a rotisserie chicken for this recipe, which makes this meal come together super quick. Just toss the chicken with your favorite BBQ sauce, spread it over some crescent dough, pile on tons of cheese and roll it up!
You’re going to love this cheese filled dish! You can serve it as an appetizer, or serve it up with some roasted asparagus and a side salad and you have an ultra easy weeknight dinner!
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BBQ Chicken Pinwheel Bake
Ingredients
- 2 cups deli rotisserie chicken, shredded
- 1/2 cup barbecue sauce
- 8 oz Pillsbury™ refrigerated crescent dinner rolls
- 3/4 cup sharp Cheddar cheese, 3 oz (shredded)
- 2 to 3 tablespoons cilantro, chopped fresh
Instructions
- Heat oven to 400 degrees F.
- In medium bowl, stir together 2 cups shredded deli rotisserie chicken and 1/2 cup barbecue sauce.
- On large cutting board, unroll dough from 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls into 2 long rectangles. Overlap long sides to form large rectangle; firmly press perforations and edges to seal.
- Spread chicken mixture evenly over dough leaving about 1/2 inch on 1 side uncovered. Top chicken mixture evenly with 3/4 cup shredded sharp Cheddar cheese.
- Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
- Using sharp knife, cut roll into 8 equal slices (pinwheels); place cut side down in ungreased 8- or 9-inch round pan.
- Bake 18 to 22 minutes or until golden brown and center pinwheels are no longer doughy. Cool slightly, 5 to 10 minutes. Sprinkle 2 to 3 tablespoons chopped fresh cilantro over top. Serve warm.
Creamy Red Lentil Penne Skillet
Carol at Wild Goose Mama
What a creative looking recipe—-looks like you spent hours in the kitchen—and you DIDN’T.
Barbecue chicken always flies in my family. Well to be really really honest this poor chicken is
never going to truly fly again. Yikes it’s thoughts like this that make me consider becoming a vegetarian.
Shawn
We have backyard chickens, and those chickens… I don’t think I could ever eat those ones. They have names and cute personalities… haha!
sue
Hi Shawn I live in Australia & unfortunately we cannot buy Pillsbury dough rolls !! Your recipe sounds great but could you give me an idea of the size of the piece of dough that I would need to make the pie? Thanks Sue
Shawn
Hi Sue, Unfortunately, I’m not sure what other types of products you have available to you so I wouldn’t know what to suggest. If you do have frozen dinner rolls, you could try to defrost those and roll them out, stuff them, roll them up and bake them in a pie pan? Again, not sure how this will turn out, but it’s worth a shot!
Lisa @ Wine & Glue
Okay. Now I feel like a MORON. Lol! I have totally done savory pinwheels, but I’ve never done them in a pie plate. #headsmack. These look awesome! Pinning!
Shawn
Ha! A pie pan totally makes them special! 😉
Kristi @ Inspiration Kitchen
Shawn, I love this idea! I’ve never made a recipe like this, but when I see the photos I think “that was easy”. What a great idea for a weeknight dinner. You’ve done it again – you’ve made me hungry! 🙂
Shawn
Thanks Kristi! 🙂
Hayley @ The Domestic Rebel
This is such a fun idea! Love the fact that they’re fluffy, fat baked pinwheels! And I LOVE the BBQ chicken filling 🙂
Shawn
They’re so delicious, you’ll love them! 🙂
Amy @Very Culinary
Just fantastic. I love it.
Shawn
Thanks Amy! 🙂