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- Hey y'all. I'm Jamie Dean
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and hot dog, it's Air Fryer Week.
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I know after the first of the year everybody's busy.
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You got a lot of different things that you're trying to do.
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We're gonna utilize the air fryer this week
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and today I am gonna do something that's really good.
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It's right up my alley. It's sandwiches,
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it's buffalo chicken type stuff, and it's a pinwheel.
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We're gonna roll it up and bake it off.
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And I love, love, love to do that.
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So let's get right into it. The first thing we're gonna do,
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I've pulled about, I need two cups of chicken.
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I pulled a rotisserie chicken.
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I think that's probably maybe two and a quarter,
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But too much chicken is never a problem.
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This I'm gonna add our cream cheese.
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We're also gonna add some blue cheese
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and I'm gonna add our shredded cheese.
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Now it couldn't be buffalo without hot sauce.
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So for our hot sauce, let's see,
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they've said two tablespoons.
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I'm gonna go, maybe, I'm probably gonna go three tablespoons
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Now let me see, I've got,
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you get my spoon over here.
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We're gonna mix all this up together.
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And I'm gonna be using crescent rolls
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for our pinwheel portion of this.
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Now soften this cream cheese.
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I'm gonna try to blend all this up
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and I tell y'all may be easier for you just to put on a pair
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of gloves and really work all this together.
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We wanna mix as much of this together as we can.
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Make sure that our hot sauce is all over everything.
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Everything equally distributed out.
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And can't you imagine how good this is gonna be
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when we tuck it up in some warm crescent roll.
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Alright y'all, this ain't pretty.
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This dough did sit out.
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I've got I, I put a little bit of flour down
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'cause I don't want it to stick.
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And then you have to pinch these seams together.
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This is a good tip for y'all.
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Leave your dough in your refrigerator
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until you're ready to work with it.
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Poor Theresa down here in The Hot Chicken Box,
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having to drag this all over town.
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This hadn't been in the refrigerator in a few minutes
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and that makes it tougher to work with.
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So it's not as pretty as I like,
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but I got all my seams matched up.
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And so now you know what I'm gonna do?
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Put on a pair of today, I've got some right here,
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and I'm gonna spread our mixture.
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Now we have to leave a quarter of an inch all the way
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around here as you, I'm gonna have to seal this up good
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'cause this is gonna really be looking
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for any root to escape.
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I overdid it with a chicken just a touch.
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So I'm not gonna put all of it in here.
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Leave yourself a little border,
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a little close on that side.
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Ooh, that's gonna be a fat one.
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All right, here we go.
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So I'm gonna take this and we're gonna roll it up.
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Pin wheel style. Carefully, carefully.
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You're gonna have to pinch some edges as you roll.
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Ooh, this is a fat one, I love it.
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We're gonna cook this seam side down.
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Make sure and pinch your edges
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'cause everything will come tumbling outta here.
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So what we're gonna do is make this beautiful loaf.
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All right, perfect. Now I'm gonna slice this.
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Before I do that, I'm gonna put my parchment paper in here.
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This recipe calls for this to be sliced into pinwheels
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so that's what we're gonna do. We'll see how that turns out.
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Two things that I would do,
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because y'all know I love to change mama's recipe.
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I would not put blue cheese in here
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because I do not like it.
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I would put something else in there
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and I would also cook this whole and then I would cut it.
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But that's just me. And this ain't Jamie Dean's magazine.
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Papa Dean's magazine. And mama said cut it.
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So that's what we're gonna do.
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Now they tell us to cut this into
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I'm gonna set this down. And that's paper in here.
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Oh, these are gonna be so pretty and delicious.
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All right y'all. That's number eight.
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Now mine says to spray this
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with a non-stick spray right on the top.
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And we're gonna turn and spray these halfway through.
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So this goes at 350 for 12 minutes.
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So what I'm gonna do is set this on 350
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for six minutes and when it dings,
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I'll flip it over and spray it again.
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We're halfway home, y'all. Stick around.
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And we doggies now, y'all look.
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I just flipped 'em. I've sprayed this side.
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We're gonna bake it for six more
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minutes and then it'll be time to eat.
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Dingdong y'all. 12 minutes.
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Let's wooh, hoo-hoo-hoo-hoo.
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- [Jamie] No, I got kitchen hands. Lemme see.
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Oh, all right, all right, all right.
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I, I know I heard Theresa thinking you're on, you're on TV.
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Don't grab that with your hands. I'll put a glove on.
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I don't have a spatula that'll fit in there.
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What y'all think? Looks good, doesn't it?
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- [Jamie] Now remember this, the same application works for
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all different kinds of things.
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So if you wanted to do Gruyere cheese and ham in here,
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it would be spectacular.
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You know these are buffalo.
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And if you wanted do buffalo, that's cool too.
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There's lots of different things
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that you could do with this.
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I'm only gonna pull three of these out
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'cause that is pretty hot.
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Mm-hm. Alright, now it's a big moment.
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Time to taste it. Now what are we talking about?
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What kind of cheeses are in here? We got cheddar cheese.
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I got cream cheese. And what was that other cheese in here?
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- [Katerina] Your favorite.
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Oh, I can't wait to have a big bite.
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Mmmm, it's Katerina right there. She loves blue cheese.
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- [Katerina] Delicious?
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- Aww. Don't put her on. She don't wanna be on.
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I forced her. She didn't wanna be on TV.
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She said it was delicious.
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And you know what? She never told me a lie.
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And I love her and she's a good person.
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If she said it's delicious, bet you bank. It's delicious.
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Y'all cook it today and eat it. Appreciate it y'all.
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I'm Jamie Dean, I'll see you around the kitchen. Cool.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
