Crispy Baked Chicken Pinwheels
A delectable combination of tender chicken, smoky bacon, and creamy cheese wrapped in a flaky crescent dough, these savory pinwheels are a perfect crowd-pleaser for gatherings or snack time.
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.
Notes
Chilling the rolled dough before slicing ensures clean cuts and helps maintain the pinwheel shape during baking.