90 g barbecue sauce
100 g torn roast chicken
50 g Cheddar, grated
50 g Mozzarella, grated
1 egg, beaten
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Roll out the puff pastry on a lightly floured surface. Spread the sauce over in a thin, even layer, leaving a 1cm border around the edges.
2 Arrange the chicken over the sauce, then scatter over the cheeses.
3 Starting at one of the short ends, roll the pastry up as tightly as possible. Refrigerate for at least 10 minutes.
4 Ask an adult to slice the roll into 12 even pieces, and then lay them flat on a baking tray.
5 Brush each pinwheel with a little bit of the beaten egg, then bake for 12-15 minutes until they are puffed and golden.
6 Insert a ice lolly stick into each pinwheel and serve like a lollipop.