Ingredients

The following ingredients have 4 Servings
  • 1 sheet puff pastry (thawed)
  • ½ cup barbecue sauce
  • 16 oz. Sara Lee® Barbecue Seasoned Chicken Breast (sliced)
  • ½ cup red onion (diced)
  • 1 cup pepper jack cheese (shredded)
  • ¼ cup Italian parsley (chopped)
  • 1 large egg
  • {optional} ranch dressing

Instruction

  • Preheat oven to 400°F.
  • Line a standard baking sheet with parchment paper; set pan aside.
  • Working on a well-floured surface, roll puff pastry sheet out into a 12”x16” rectangle.
  • Spread barbecue sauce evenly over puff pastry, leaving ½” border on top and bottom of rectangle.
  • Next, layer slices of Sara Lee® BBQ Seasoned Chicken Breast evenly on top.
  • Using a small bowl, combine onion, cheese and parsley; stir until well-combined. Spread this mixture evenly on top of the chicken.
  • Starting with a long side, roll puff pastry into a log; pinch edges to seal.
  • Using a serrated knife, cut roll into 1”-1½” slices. Lay slices on prepared baking pan.
  • In a small bowl, whisk the egg together with 1 tablespoon of water. Brush egg mixture over tops of pinwheels.
  • Bake for 18-22 minutes, or until pinwheels are golden brown.
  • {Optional} Serve with ranch dressing for dipping.