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BBQ Chicken Coleslaw Pinwheel Sliders

BBQ chicken coleslaw pinwheel sliders - featured image
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Sticky, smoky BBQ chicken and crunchy, creamy coleslaw are rolled up in golden pinwheels for the ultimate party appetizer. These sliders are quick, crowd-pleasing, and packed with bold flavor in every bite.

Ingredients

Scale
  • 1 can (13.8 oz) refrigerated pizza dough or crescent roll sheet
  • 2 cups cooked, shredded chicken breast (rotisserie or leftover grilled chicken)
  • 1/2 cup BBQ sauce (your favorite variety)
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 cup shredded coleslaw mix (cabbage and carrots)
  • 2 tablespoons mayonnaise (or Greek yogurt for lighter option)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar (or honey)
  • 1/4 teaspoon celery seed (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon sesame seeds (optional)
  • Fresh parsley or chives, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Line a large baking sheet or 9×13-inch pan with parchment paper or lightly grease.
  2. In a medium bowl, mix shredded chicken, BBQ sauce, cheddar cheese, garlic powder, and smoked paprika until evenly coated. Let sit for 5 minutes.
  3. In a separate bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until lightly coated. Adjust seasoning to taste.
  4. Unroll pizza or crescent dough onto a lightly floured surface. Roll or pat into a 12×8-inch rectangle.
  5. Spread BBQ chicken mixture evenly over dough, leaving a 1/2-inch border along one long edge. Sprinkle coleslaw evenly over chicken.
  6. Starting from the opposite long edge, roll up dough tightly jelly-roll style. Slice into 12 even pinwheels using a sharp knife or bench scraper.
  7. Arrange pinwheels cut-side up in prepared pan, leaving space between each.
  8. Brush tops with melted butter and sprinkle with sesame seeds. Bake for 22-26 minutes, until golden brown and cooked through. Cover loosely with foil if tops brown too quickly.
  9. Let cool for 5 minutes, then garnish with parsley or chives. Serve warm.

Notes

For best results, don’t overfill the dough and keep the coleslaw mixture dry to avoid soggy pinwheels. You can prep the chicken and slaw ahead of time and assemble just before baking. For a gluten-free version, use gluten-free pizza dough. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: BBQ chicken, pinwheel sliders, party appetizer, coleslaw, finger food, game day, easy recipe, chicken sliders, potluck, crowd-pleaser

Find it online: https://norasfoods.com/bbq-chicken-coleslaw-pinwheel-sliders-recipe-easy-party-appetizer/