1 lb boneless chicken breast or thighs, diced small
6 slices Wright® Brand bacon, chopped
1 cup Alfredo sauce
½ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
½ tbsp Blackstone Parmesan Ranch seasoning
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
1 tbsp sesame seeds
Chopped parsley (optional, for garnish)
Directions
Preheat your Blackstone griddle to medium heat.
Cook the bacon on the griddle until crispy. Move it to the side, leaving the rendered fat on the surface.
Add the diced chicken to the griddle. Season with Parmesan Ranch seasoning and cook until golden and fully cooked through.
In a bowl, combine the cooked chicken and bacon with the Alfredo sauce. Mix until evenly coated and let cool slightly.
Roll out the puff pastry on a lightly floured surface into a rectangle (about ¼-inch thick). Spread the chicken mixture evenly over the dough, then sprinkle with mozzarella and Parmesan.
Roll the pastry tightly into a log. Brush the outside with egg wash and sprinkle with sesame seeds. Slice into 1-inch pinwheels.
Place the pinwheels cut-side up in the Blackstone Air Fryer Drawer. Cook at 375°F for 10–12 minutes, until golden, puffed, and heated through.
Garnish with parsley if desired and serve warm with extra Alfredo sauce for dipping.
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