Recipe

Imagine golden spirals of tender chicken wrapped around vibrant green pesto and molten cheese—each bite a burst of basil, garlic, and creamy goodness. Pesto Chicken Pinwheels are the ultimate crowd-pleaser: elegant enough for brunch, easy enough for weeknight snacks. Slice, roll, bake—boom, instant wow factor.

The secret to flawless swirls? Uniform cheese shreds that melt evenly without clumping. A quick crank with the Geedel Rotary Cheese Grater delivers fluffy Parmesan clouds—zero effort, max flavor.

🧀Ingredients (Makes 12–16 pinwheels)

2 large chicken breasts (cooked & cooled)

½ cup basil pesto (store-bought or homemade)

1 cup Parmesan or mozzarella, shredded

1 sheet puff pastry (thawed)

1 egg (beaten, for wash)

Optional: red pepper flakes, pine nuts

👩🍳Step-by-Step: Pinwheels in 4 Rolls

1. Shred Chicken & Cheese

Shred cooked chicken into thin strips. Use cheese grater hand crank (fine or coarse blade) for fluffy cheese shreds—perfect for even melting.

2. Roll the Base

Unfold puff pastry on floured surface. Spread pesto in a thin layer. Scatter chicken, then top with shredded cheese.

3. Swirl & Chill

Roll tightly into a log. Wrap in plastic; chill until firm. (Pro move: Freeze 10 mins for cleaner slices.)

4. Slice & Bake

Cut into ½-inch rounds. Place on parchment-lined tray. Brush with egg wash. Bake at 400°F until golden and bubbly. Serve warm—watch them vanish!

🌶️Tips & Twists

Spicy Kick – Swirl in chili pesto or red pepper flakes.

Veggie Boost – Tuck in Geedel-shredded zucchini (squeeze dry first).

Make-Ahead – Assemble log up to 1 day ahead; slice fresh.

Dipping Duo – Pair with marinara or garlic aioli.

Mini Bites – Cut thinner for cocktail-party perfection.

🎉Conclusion: Pinwheels That Steal the Show

These Pesto Chicken Pinwheels aren’t just appetizers—they’re edible art. Cheese shredded with the crank cheese grater melts into pesto-swirled chicken, all hugged by buttery pastry. One tool, one roll, endless applause.