I’m becoming addicted to making pinwheels. If you think about it, the possibilities are endless when you have some sort of Pillsbury dough that’s ready to go once you “pop” it open. All you have to do is fill it up!
I’m in love with these Chicken and Broccoli Pinwheels and I’ll tell you why. It’s like I took a whole meal and wrapped it in a flaky, buttery crust. It covers all the dinner bases – broccoli (check), chicken (check), creamy garlic sauce (check), crispy French fried onion topping (check), and delicious crescent roll (check).
Are you ready to make these with me? They’re so easy and completely customizable too. Unroll your crescent dough and divide it into two equal squares. Pinch the seams closed on the squares, then spread on half a pack of cream cheese softened and mixed with 1 teaspoon of garlic powder. Feeling a little cheesy? You could add some shredded Cheddar!
Sprinkle on some finely chopped broccoli. I threw 1 cup in the food processor to quickly chop it up.
Add some shredded chicken breast (the meat of one breast is plenty) on top of the broccoli. My new favorite way to shred chicken is by placing the cooked chicken breast in the bowl of my stand mixer, fitted with the paddle attachment, turn it on and watch the chicken get finely shredded!
To keep the filling from falling out, you’ll want to take a sheet of wax paper and gently push it into the cream cheese mixture.
Then just carefully roll up the pinwheel and pinch the end seam closed. Using sharp knife, cut roll into 8 equal slices (pinwheels); place cut side down in ungreased 8- or 9-inch round pan.
Top each pinwheel with a little crunch! Coat 1/2 a cup of French fried onions with 1 tablespoon of melted butter and place a spoonful on top of each pinwheel. Switch it up by using panko breadcrumbs instead if you don’t like the onions.
Let them cook until they’re golden brown and delicious. Everyone will love these quick and easy pinwheel bake!