Chicken and Artichoke Pinwheels

Chicken and Artichoke Pinwheels

  • Preparation Time 15 minutes
  • Cook Time 20 minutes
  • Total Time 35 minutes + 20 minutes chill time
  • Servings about 14 pinwheels

  • 6 tbsp cream cheese, room temperature
  • 1/4 cup grated Asiago cheese
  • 1 clove garlic, minced
  • 4 tsp finely chopped fresh chives
  • 1/2 tsp finely chopped fresh thyme
  • 1/2 tsp lemon zest
  • 1/4 tsp each salt and pepper
  • 2/3 jar (6 oz) marinated artichoke hearts, drained and finely chopped
  • 1/2 cup shredded mozzarella
  • 1/2 cup diced cooked chicken
  • 2/3 sheet pre-rolled puff pastry, about 10 inches square
  • 1 egg

  1. Preheat oven to 425˚F. Line baking sheet with parchment paper.
  2. Beat together cream cheese, Asiago, garlic, chives, thyme, lemon zest, salt and pepper. Fold in artichoke hearts; set aside.
  3. Place puff pastry on lightly floured work surface. Spread cream cheese mixture over pastry, leaving 1/2-inch border at top; sprinkle with mozzarella and chicken.
  4. Working from bottom, roll pastry up, pinching seam to seal. Wrap in plastic wrap and chill for 15 minutes or up to 2 hours.
  5. Unwrap pastry roll and transfer to cutting board. With sharp knife, cut into scant 1/2-inch slices. Place, cut side down, on parchment paper–lined baking tray. Beat egg with 1 tsp water; brush tops lightly with egg wash.
  6. Bake for 15 to 20 minutes or until golden brown. Transfer to wire rack and cool 5 minutes before serving.


Substitute Parmesan cheese for the Asiago cheese.

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