Buffalo Pickle Ranch Chicken Crunch Wheels

Ingredients

Crunch wheels

• 1 sheet frozen puff pastry (about 8½ oz), thawed but cold
• 2 cups cooked shredded chicken
• ¼ cup buffalo sauce
• 1 tbsp ranch dressing
• ⅓ cup finely chopped dill pickles, patted very dry
• 1 cup shredded mozzarella
• ½ cup shredded sharp cheddar

Golden crunch

• 1 large egg, beaten
• ⅓ cup panko breadcrumbs
• 2 tbsp finely grated Parmesan
• ½ tsp garlic powder

Finish

• ¼ cup ranch dressing
• 1 tbsp buffalo sauce
• 1 tbsp chopped scallions
• 2 tbsp extra chopped dill pickles, optional

Step by step

1. Heat the oven to 400°F (205°C). Line a large sheet pan with parchment. Keep the thawed pastry cold until ready to fill.
2. Mix the cooked chicken with ¼ cup buffalo sauce and 1 tbsp ranch. Pat the chopped pickles dry, then fold them in with the mozzarella and cheddar.
3. Unfold the pastry and roll it gently to roughly 10 × 12 inches. Spread the filling evenly, leaving a 1-inch border along one long edge.
4. Starting from the opposite long edge, roll the pastry into a tight log. Brush the bare border with a little beaten egg to seal. Chill the log for 20 minutes so it slices cleanly.
5. Cut into 12 even wheels with a sharp serrated knife. Set cut side up on the lined pan with space between them.
6. Mix the panko, Parmesan, and garlic powder. Brush the exposed pastry edges lightly with egg, then sprinkle the crumb mixture over the wheels.
7. Bake for 22–25 minutes, rotating the pan halfway through, until the pastry is deeply golden, crisp, and cooked through. Check that the chicken filling reaches 165°F, then rest on the pan for 5 minutes.
8. Drizzle lightly with the remaining ranch and 1 tbsp buffalo sauce. Finish with scallions and optional pickles; serve warm.

← Back to Food Lab