Ingredients
- 2 cups cooked chicken finely chopped or shredded
- 8 oz 225 g cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon finely chopped
- 1 packet 1 oz / 28 g ranch seasoning mix
- 2Â large refrigerated crescent roll dough sheets
- or crescent rolls, seams pressed together
Instructions
- Preheat the oven
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the filling
- In a medium bowl, mix the cream cheese until smooth. Stir in the ranch seasoning, shredded cheddar, chicken, and chopped bacon until evenly combined.
- Assemble the pinwheels
- Unroll the crescent dough sheets on a flat surface. Spread the filling evenly over each sheet, leaving a small border around the edges.
- Roll and slice
- Starting from the long side, roll each sheet tightly into a log. Using a sharp knife, slice into ½–¾ inch rounds.
- Bake
- Place pinwheels cut-side up on the prepared baking sheet, spacing slightly apart.
- Bake for 18–22 minutes, or until golden brown and fully cooked.
- Cool and serve
- Let rest for 5 minutes before serving. Serve warm.