Directions

1. Preheat oven to 400 degrees F.
2. To a bowl, add cream cheese, mozzarella, hot sauce, chicken, garlic powder, salt and pepper. Using a hand mixer, mix until everything is well-combined and there are no big chunks of chicken.
3. Unfold puff pastry sheets and use a rolling pin to gently roll out the pastry until it’s roughly a quarter-inch thick. Lightly flour work surface if pastry is sticking. Divide filling between the two sheets and spread evenly up to all the edges except one.
4. Evenly divide and sprinkle Treasure Cave Mild Crumbled Blue Cheese over filling.
5. Brush free edge of puff pastry with egg wash, roll sheets into logs and gently pinch the seams together. Chill in freezer for 15 minutes.
6. Cut chilled logs into 16 pieces each (32 total). Place pinwheels onto parchment-lined baking sheets and chill in the freezer for another 5 minutes. Stop here and cover trays with plastic wrap if you’re making these ahead of time. Bake when you’re ready, but they may take a little longer to bake if they’re frozen.
7. Brush tops with egg wash. Bake pinwheels until golden brown, about 20-25 minutes, rotating the baking sheets halfway through. If you’re baking one pan at a time, keep the second pan in the freezer until you’re ready to bake it.
8. Serve warm.