1 egg, beaten with 1 tablespoon of water for the egg wash
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Instructions
Preheat your oven to 375°F (190°C). In a medium bowl, shred the cooked chicken breasts using two forks or your hands. Add the buffalo sauce, shredded cheddar cheese, and softened cream cheese. Mix everything together until well combined. Season with garlic powder, smoked paprika, salt, and pepper to taste.
Unfold the thawed puff pastry sheets and place them on a lightly floured surface. Using a rolling pin, gently roll out each sheet into a larger rectangle, about 12×9 inches in size.
Spread the buffalo chicken mixture evenly over the puff pastry sheets, leaving a 1-inch border on all sides. Starting from the shorter side, tightly roll up the puff pastry, jelly-roll style, to create a log.
Using a sharp knife, slice the rolled log into 1-inch thick pinwheels. Arrange the pinwheels on a parchment-lined baking sheet, spacing them about 1 inch apart. Brush the tops of the pinwheels with the egg wash.
Bake the Spicy Buffalo Chicken Pinwheels in the preheated oven for 60 minutes, or until the pastry is golden brown and the filling is hot and bubbly. Keep an eye on them during the last 10 minutes to prevent over-browning.
Remove the baked pinwheels from the oven and let them cool for 5-10 minutes before serving. Arrange them on a platter and serve hot, garnished with chopped fresh parsley or green onions, if desired.
