Print Recipe

Chicken Parmesan Pinwheels

Author: Kristin Maxwell


  • 1 can Pillsbury refrigerated crescent dough sheet or pizza dough
  • 1 ½ cups shredded chicken 1 large chicken breast
  • 1 cup Marinara
  • ½ teaspoon Italian seasoning
  • 1 ½ cups freshly shredded mozzarella cheese divided
  • ½ cup freshly shredded Parmesan cheese
  • 1 tablespoon fresh minced basil or parsley


  • Preheat oven to 375 degrees F. Line 1 large baking sheet with foil and spray with lightly with nonstick cooking spray. Set aside.
  • In a medium bowl, stir together chicken, marinara and Italian seasoning
  • Spread the refrigerated dough out on a large, flat surface and form into a rectangle shape, pressing together any seams. Spread the mixture evenly over the dough. Sprinkle evenly with 1 cup shredded Mozzarella cheese and ½ cup shredded Parmesan cheese.
  • Roll into a log starting with the longer side. For best results, refrigerate the log for 30 minutes or up to 2 hours.
  • When ready to bake, slice the log into 1 inch pieces and arrange on the prepared baking sheet, cut side up. Top each pinwheel equally with the remaining shredded Mozzarella.
  • Bake at 375 for 15-17 minutes, or until golden brown on top.
  • Serve immediately, garnished with fresh minced parsley or basil.