Cheesy Chicken Pinwheels

Cheesy Chicken Ranch Pinwheels

These bite-sized Chicken Pinwheels make a perfect appetizer or easy lunch. Packed with all the flavors of a loaded chicken ranch sandwich—creamy, cheesy, and savory—they’re wrapped in golden, buttery crescent pastry. Quick to put together with refrigerated dough, they stay soft and melty inside with a flaky exterior.

Ingredients

Filling:

• 2 cups cooked chicken, chopped or shredded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, finely chopped
• 1 packet (1 oz) ranch seasoning mix

Base:

• 2 large refrigerated crescent roll dough sheets

Instructions

1. Preheat Oven & Prep Pan
   Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
2. Prepare Filling
   Beat the cream cheese until smooth, then stir in ranch seasoning. Fold in the chicken, cheddar, and bacon until evenly combined.
3. Assemble Pinwheels
   Unroll the crescent dough sheets and press seams together if needed. Spread the filling evenly, leaving a small border along the edges.
4. Roll & Slice
   Roll each sheet tightly into a log. Slice into 1/2–3/4-inch rounds. If the dough feels too soft, freeze for 10–15 minutes before slicing.
5. Bake
   Place pinwheels cut-side up on the prepared baking sheet. Bake 18–22 minutes until golden brown and the filling is bubbly.
6. Cool & Serve
   Allow the pinwheels to rest for 5 minutes before serving so the filling sets.