Chicken Parm Pinwheels

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Are you a fan of chicken Parmesan but not so keen on using forks and knives? We’ve got the solution for you! These chicken Parm pinwheels pack all the cheesy, saucy goodness of traditional chicken Parmesan into a handheld treat. Made with rotisserie chicken, store-bought marinara sauce, and crescent roll dough, these pinwheels come together with minimal prep and cleanup. They’re perfect for a quick lunch during the week, a snack for game day, or even an appetizer to keep your guests satisfied until dinner.

For this recipe, you’ll need 2 ounces of grated Parmesan cheese. However, the volume of cheese in your measuring cup will depend on how finely it’s grated or shredded. If you’re using a microplane grater and grating it into fluffy shreds, it will measure about 1 cup. If you’re using prepackaged, finely grated Parmesan, it will be more densely packed and closer to 1/2 cup. Our advice: When unsure, a little extra Parm is always a good idea!

Chicken Parm Pinwheels

Prep Time 15 minutes
Total Time 1 hour
Course Main Course
Servings 12


  • Cooking spray
  • All-purpose flour for rolling
  • 2 8-oz. tubes of crescent roll dough
  • 1 cup of marinara sauce plus extra for serving
  • 2 ounces of Parmesan cheese finely grated
  • 1 1/2 cups plus 2 tablespoons of shredded mozzarella cheese about 6 oz., divided
  • 2 cups of chopped rotisserie chicken about 7 oz.
  • 1/4 cup of chopped fresh basil plus extra for serving


  • Preheat the oven to 400°F. Grease a standard 12-cup muffin pan with cooking spray. On a lightly floured surface, unroll the crescent roll dough and lay one sheet on top of the other. Roll out the dough, adding flour as needed to prevent sticking, until it forms a 16″ x 12″ rectangle. Trim the short sides with a knife to create clean edges. Lightly flour a large kitchen towel and place the dough on the towel.
  • Arrange the dough so that a long side faces you. Spread marinara sauce over the dough, leaving a 1″ border at the top. Sprinkle with Parmesan cheese, chopped chicken, 1 1/2 cups of mozzarella cheese, and chopped basil.
  • Starting with the end closest to you and using the towel as a guide, roll up the dough away from you as tightly as possible without squeezing out the filling.
  • Slice the roll into 12 pieces and arrange them cut side up in the prepared pan. Top with the remaining 2 tablespoons of mozzarella cheese.
  • Bake the pinwheels for 10 minutes. Reduce the oven temperature to 350°F and continue baking until the dough is golden brown and the cheese is bubbly, about 15 to 20 minutes more.
  • Let the pinwheels cool in the pan for 10 minutes. Garnish with additional basil and serve with marinara sauce on the side. Enjoy your delicious chicken Parm pinwheels!

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