Description
These Buffalo Chicken Pinwheel Pops take everything you love about classic Buffalo chicken dip—creamy, tangy, cheesy heat—and wrap it up in flaky crescent dough for the ultimate grab-and-go snack. Baked until golden and served on a stick, they’re fun, mess-free, and guaranteed to disappear fast at game days, parties, or casual get-togethers.
Ingredients
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1 cup cooked, shredded chicken (rotisserie works great)
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4 oz cream cheese, softened
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¼ cup buffalo wing sauce (mild to hot, your choice)
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½ cup shredded cheddar cheese
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1 tablespoon ranch or blue cheese dressing
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1 tube (8 oz) crescent roll dough
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Oven-safe lollipop sticks
Optional Garnish
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Chopped green onions or fresh chives
Instructions
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Preheat & Prep
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease. -
Make the Filling
In a medium bowl, mix chicken, cream cheese, buffalo sauce, cheddar cheese, and dressing until smooth and well combined. Taste and adjust heat if needed. -
Prepare the Dough
Unroll crescent dough. If using perforated dough, firmly press seams together to form one rectangle. -
Fill & Roll
Spread filling evenly over dough, leaving a ½-inch border along one long edge. Roll tightly from the opposite long side into a log. -
Slice & Stick
Using a sharp knife, slice into 1-inch pinwheels. Insert a lollipop stick halfway into each pinwheel. -
Bake
Place pinwheels flat on prepared baking sheet. Bake 12–15 minutes, until golden brown and puffed. -
Cool & Garnish
Cool for 5 minutes before serving. Garnish with green onions or chives if desired.
Notes
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Seal the seams well to prevent filling leaks
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Don’t overfill—a thin, even layer rolls best
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For clean slices, chill the rolled log for 15–20 minutes before cutting
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Control the heat by adjusting the buffalo sauce or mixing in a little melted butter