Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works beautifully here)
- 3 tablespoons harissa paste (adjust to taste depending on your heat preference)
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1/4 cup finely chopped fresh parsley
- 1 package (about 8 ounces) refrigerated pizza dough or puff pastry sheet
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
If you don’t have harissa paste on hand, you can substitute it with a mix of smoked paprika, cayenne pepper, and a bit of tomato paste for a milder but still flavorful filling. For the dough, puff pastry will give you a flakier texture, while pizza dough offers a chewier bite—both delicious in their own right.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This makes cleanup easier—a small win in my busy kitchen.
- In a medium bowl, combine the shredded chicken, harissa paste, olive oil, garlic powder, chopped parsley, salt, and pepper. Mix well until the chicken is evenly coated with that beautiful spicy paste.
- Roll out your pizza dough or puff pastry on a lightly floured surface into a roughly 12×10-inch rectangle. If the dough is too thick, gently stretch it to achieve a more even layer. I find this is a good moment to remind myself to slow down and enjoy the process—just like when I stood on a stool in my grandmother’s kitchen learning patience and love through cooking.
- Evenly spread the chicken mixture over the dough, leaving a small border around the edges. Sprinkle the mozzarella and crumbled feta cheese over the top, making sure every bite will have a gooey, cheesy surprise.
- Starting from one long edge, carefully roll the dough into a tight log. Use a sharp knife to slice the log into 1-inch pinwheels. Don’t worry if they’re not perfectly uniform; rustic charm is part of the fun!
- Place the pinwheels cut side up on the prepared baking sheet, spacing them about 1 inch apart to allow for expansion.
- Brush each pinwheel generously with the beaten egg. This little step gives them that beautiful golden color and shine that makes them irresistible.
- Bake for 20-25 minutes or until the pinwheels are puffed up and golden brown. Keep an eye on them after 20 minutes—every oven is different, and I’ve learned that a tiny bit of browning can make all the difference in flavor.
- Remove from the oven and let cool slightly before serving. These are best enjoyed warm, fresh from the oven, but I’ll share my storage tips in a bit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International