Creamy Alfredo sauce, tender chicken, broccoli, and melty cheese all rolled into flaky puff pastry and baked until golden and delicious. These pinwheels make an easy snack, appetizer, lunch, or party favorite.
● 1 sheet puff pastry, thawed
● 1 cup cooked chicken, shredded
● 1 cup broccoli, finely chopped and cooked
● ½ cup Alfredo sauce
● 1 cup shredded mozzarella cheese
● ¼ cup grated Parmesan cheese
● ½ tsp garlic powder
● ½ tsp Italian seasoning
● Salt and black pepper, to taste
● 1 egg, beaten, for brushing
① Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
② Roll out the puff pastry into a rectangle.
③ Spread Alfredo sauce evenly over the pastry.
④ Sprinkle on chicken, broccoli, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
⑤ Roll the pastry tightly into a log, starting from one long side.
⑥ Slice into about 1-inch pinwheels and place them cut-side up on the baking sheet.
⑦ Brush the tops with beaten egg.
⑧ Bake for 18–22 minutes, or until puffed and golden brown.
⑨ Let cool for a few minutes, then serve warm with extra Alfredo sauce for dipping.
● Make sure the broccoli is well-drained before adding it so the pinwheels stay crispy instead of soggy.
● Serve warm with extra Alfredo sauce for dipping.
Save this recipe and share it with someone who loves cheesy chicken Alfredo!
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Can I make this ahead of time?
Yes! You can prep the ingredients a day in advance and store them in an airtight container in the refrigerator.
What can I substitute for the main ingredient?
Feel free to swap in your favorite lean protein or low-carb vegetable based on what you have on hand.
Why did my dish turn out differently than expected?
Make sure your oven is fully preheated and you follow the ingredient quantities closely for best results.
Susan develops anti-inflammatory and low-carb recipes that taste like real food, not diet food.