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Puffy Pesto Chicken Wheels Recipe

I made my Savory Puffy Pesto Chicken Wheels on New Year's Eve 2015 as an appetizer for my girls' birthdays. They were such a hit I just had to post them, because they are filled with so many flavors - basil pesto, lean chicken breast and Swiss cheese.

These pastries make excellent appetizers with a simple tomato and basil marinara sauce served alongside for dipping, as I did during the New Year's holidays - or serve 3 - 4 at a time (like a pie serving) on a plate for dinner with veggies. However, they are welcome at any time of the year!

The pastry is light and fluffy, the chicken is aromatically out of this world with the sweet and creamy flavor of the basil pesto, and combined with the melted Swiss cheese, it’s an eastern European delight!

My Puffy Pesto Chicken Wheels keep great in the refrigerator if you store them in a sealed container or zipped bag for 3 days. They reheat in no time at 350 degrees F. for 8 minutes in the oven or in the microwave for about 1 minute or less (test 30 secs). My family, friends and guests went crazy over these. You have to try them! Enjoy.
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Ingredients

1 package puff pastry, 2 sheets
4 cups finely chopped chicken
1 cup basil pesto sauce
Black pepper
2 cups Swiss cheese, shredded
Parmesan cheese, optional
1 egg beaten with 1 tsp. water
Marinara or any other tomato sauce

Method

Preheat the oven to 375 degrees F. (You will need a rimmed baking sheet lined with parchment paper)

1. Combine the chicken with the pesto sauce and black pepper in a bowl and set aside. Defrost the two puff pastry sheets according to the package directions. Lightly flour a cutting board or other surface with a little all-purpose/plain flour and roll out the pastry sheets to less than a 1/4 inch thick. If the pastry starts to stick to the rolling pin, sprinkle the pin with a tad of flour and continue.

2. With the short edge facing you, spread the pesto chicken evenly and flat over two thirds of the pastry (you can be generous here). Sprinkle and divide the Swiss cheese over the chicken and/or Parmesan, leaving at least a one inch gap around the edges. Brush the edges all around with the egg wash and roll up jelly roll style, sealing, nipping and pinching in the ends with your fingers.

Refrigerate for at least 30 minutes or longer, and then slice into rounds. One sheet should yield approximately 1 dozen wheels. Place these on the prepared sheets and brush the tops and sides all around with the egg. Bake for approximately 30 minutes or until golden brown. Serve with the marinara sauce on the side for dipping.

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Content copyright © 2013 by Allyson Elizabeth DŽAngelo. All rights reserved.
This content was written by Allyson Elizabeth DŽAngelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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