Crispy Baked Chicken Pinwheels are the ultimate savory snack or party appetizer, loaded with flavor and baked to golden perfection. Each bite is cheesy, creamy, and delightfully crisp.
Whether you’re feeding a hungry crowd or prepping for game day, these pinwheels deliver bold ranch flavor, hearty chicken, and crispy bacon all wrapped in flaky crescent dough.
What You’ll Need for These Crispy Baked Chicken Pinwheels
- Pillsbury Crescent Dough – The buttery, flaky base that holds all the delicious fillings together.
- Shredded Cheddar Cheese – Melts beautifully into the filling while adding sharp, creamy richness.
- Cooked Bacon – Adds irresistible crispness and smoky depth to every bite.
- Shredded Cooked Chicken – Brings protein and texture; rotisserie chicken works perfectly here.
- Ranch Seasoning Mix – The flavor hero, infusing the filling with tangy herbs and creamy notes.
- Garlic Powder – A savory boost that deepens the flavor profile.
- Cream Cheese – Creates a luscious, creamy filling that binds everything together.
How to Make Crispy Baked Chicken Pinwheels
Start by mixing the softened cream cheese with ranch seasoning, cheddar cheese, bacon, chicken, and garlic powder until creamy and well combined.
Roll out the crescent dough into a single sheet and spread the chicken mixture evenly across it, leaving a small border. Roll it into a log, wrap it, and chill for easier slicing.
Once chilled, slice into pinwheels, top with extra cheddar and bacon, then bake until golden and bubbling. Cool slightly and serve warm with a sprinkle of fresh parsley if desired.
Tips & Tasty Twists for the Best Chicken Pinwheels
For extra crispiness, use a wire rack on your baking sheet to elevate the pinwheels slightly—this allows air to circulate and prevents soggy bottoms. If you prefer a bit of heat, mix in a pinch of cayenne pepper or chopped jalapeños with the filling.
Want to switch things up? Try swapping the cheddar with pepper jack for a spicier kick or add diced bell peppers for a pop of color and crunch. These are also great with turkey or leftover grilled chicken instead of rotisserie.
Storing & Reheating Your Chicken Pinwheels
To store leftover pinwheels, let them cool completely, then place in an airtight container and refrigerate for up to 3 days. For freezing, layer them with parchment paper and store in a zip-top bag for up to a month.
Reheat in a 350°F oven or toaster oven for 8–10 minutes to revive that crispy texture. Avoid microwaving, as it tends to soften the dough and lose that delightful crunch.
Crispy Baked Chicken Pinwheels
Ingredients
- 1 8-ounce can of crescent roll dough or dough sheet
- 6 slices of bacon cooked to crispness and crumbled
- 1 cup cooked shredded chicken rotisserie recommended
- 6 ounces cream cheese softened
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheddar cheese reserve 1/2 cup
- 2 tablespoons ranch seasoning mix equivalent to 1 packet
- Fresh minced parsley for optional garnish
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with foil.
- In a mixing bowl, thoroughly combine the softened cream cheese with ranch seasoning, garlic powder, bacon, 1 cup of cheddar cheese, and the shredded chicken.
- Unroll the crescent dough, pressing any seams gently together to create a single flat sheet.
- Evenly spread the chicken filling over the dough, maintaining a 1-inch margin from the edges. Carefully roll the sheet into a tight log from the longer side. Wrap the rolled dough in plastic wrap and refrigerate for 30 minutes to firm.
- After chilling, unwrap and place the log on a cutting surface. Slice into 1-inch thick rounds using a serrated knife. Arrange the slices approximately 2 inches apart on the prepared baking sheet, previously sprayed with nonstick spray.
- Sprinkle each pinwheel with the remaining 1/2 cup cheddar cheese, and if desired, additional bacon crumbles.
- Bake in the preheated oven for 15 to 18 minutes, or until golden and crisp.
- Allow the pinwheels to cool slightly before serving. Garnish with freshly chopped parsley if preferred.
