Before we get started, I can absolutely say that these Chicken Pesto and Goat Cheese Pinwheels are so delicious they could definitely be served for dinner with a side salad or as part of a brunch. Personally, I love to bring them as an appetizer for a family function, book club or when the neighbours invite us over for some holiday cheer, not only because they taste great, but because they are super easy to make and can easily be whipped together while your hot rollers are doing their magic on your hair.
As for the chicken in this recipe, I know it calls for a pre-cooked chicken breast which isn't complicated, but can sometimes seem complicated when you need such a small amount for one recipe especially at a time when you are likely not cooking chicken. But not to worry! Here are a couple of ways to make having a pre-cooked piece of chicken on hand just a little bit easier:
Now that you have all of your ingredients...
Simply roll out dough.
Spread goat cheese.
1 tube store bought pizza dough (I used Pillsbury)
1 package of goat cheese (approx. 140g)
1 small jar of basil pesto (approx. 120mL)
1 boneless skinless chicken breast, cooked and shredded with two forks (See above for how to make this super easy!)
Non-stick cooking spray
About 15-20 minutes before you start making this recipe, pull out your goat cheese from the fridge so it can begin to soften, which will make it much easier to spread.
On a clean, flat surface and using a rolling pin, roll out pizza dough into a rectangle approx. ¼ inch thick.
Spread your goat cheese all over the pizza dough, leaving about ½ inch on all sides (it doesn’t have to be pretty).
Spread your pesto on top of the goat cheese.
Top with chicken.
Starting at one of the shorter ends of the rectangle, carefully roll up the pizza dough. Try to roll as tightly as possible, but be careful not to stretch the dough too much or it will rip.
Using a sharp knife, cut roll into 12 pinwheels and place each pinwheel on a baking sheet lined with tin foil and sprayed with non-stick cooking spray. Sometimes they get messy when cutting and moving, so feel free to re-shape a bit with your hands once the pinwheels are on the baking sheet.
Bake in pre-heated 450F oven for 10 minutes.
Let cool slightly but serve warm!
Make-Ahead: Follow all the steps above except the baking and throw the pinwheels into your fridge on the baking sheet for up to 2 hours. Put them in the oven as guests are starting to arrive or bring them unbaked to your destination and throw them in the oven there (just be sure to double check that their oven is free and not cooking a turkey!). Alternatively, you can bake and reheat within 24 hours, but this is best done in the oven so they stay a bit crispy.
Looking for other easy appetizers you can make with store bought pizza dough? Check out this Spinach Dip like you’ve never seen it before and my Muffin Tin Panzerottis.