🍗 Crack Chicken Pinwheels

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🍗 Crack Chicken Pinwheels

Creamy, cheesy, and savory pinwheels loaded with bacon and ranch flavor.

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

  • Servings: 6

Ingredients

  • 2 cups cooked chicken, finely chopped or shredded (rotisserie works great)

  • 8 oz (225g) cream cheese, fully softened

  • 1 cup shredded cheddar cheese (sharp cheddar recommended)

  • ½ cup cooked bacon, finely chopped and crispy

  • 1 packet (1 oz / 28g) dry ranch seasoning mix

  • 2 large refrigerated crescent roll dough sheets (or crescent rolls with seams pressed together)

  • Optional: Chopped green onions for a pop of freshness

Instructions

1. Prep the Oven and Pan

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it to ensure the cheese doesn’t stick.

2. Make the Filling

In a medium mixing bowl, beat the softened cream cheese until smooth and creamy. Add the ranch seasoning, shredded cheddar, chicken, and chopped bacon. Stir well until the chicken is evenly coated and the mixture is uniform.

3. Assemble the Rolls

Unroll the crescent dough sheets onto a flat, clean surface. If using standard crescent rolls, use your fingers to pinch the perforated seams together to create one solid rectangle. Spread the chicken mixture evenly over the dough, leaving about a half-inch border at the edges.

4. Roll and Slice

Starting from the long side, roll the dough tightly into a log. Using a sharp knife, slice the log into rounds roughly ½ to ¾ inch thick. Tip: Wipe your knife with a damp cloth between slices for cleaner edges.

5. Bake

Place the pinwheels cut-side up on the prepared baking sheet, leaving a little space between each one. Bake for 18–22 minutes, or until the dough is golden brown and the cheese is bubbly.

6. Rest and Serve

Allow the pinwheels to rest on the pan for 5 minutes. This helps the filling set so it doesn’t spill out when you pick them up. Serve warm.

Pro-Tips for Success

  • Tighter Rolls: If the dough is getting too soft to handle, pop the rolled log into the fridge for 10–15 minutes before slicing. This helps them keep their round shape.

  • Keto Option: To make these low-carb, swap the crescent dough for a “Fathead” dough (mozzarella and almond flour base) or spread the filling onto low-carb tortillas.

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer at 325°F to maintain the flaky texture of the dough.

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