Crack Chicken Pinwheels
These Baked Crack Chicken Pinwheels are full of chicken, ranch, bacon and cheese all wrapped in a soft, warm crescent dough. Simple to make and always a crowd pleasing hit!
Servings: 7 servings
Ingredients
- 1 8-ounce can of Pillsbury Crescent Rolls or dough sheet, if you can find it
- 1 1/2 cups shredded cheddar cheese 1/2 cup reserved
- 6 slices Bacon cooked crisp and diced/crumbled
- 1 cup shredded cooked chicken like from a rotisserie
- 2 tablespoons ranch mix 1 packet
- 1/2 teaspoon garlic powder
- 6 ounces cream cheese softened
- fresh minced parsley optional, for garnish
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with foil.
- Mix cream cheese, ranch seasoning, cheddar cheese, bacon, chicken and garlic powder together in a medium sized bowl and set aside.
- Roll out crescent roll dough and lightly press seams together to form a sheet.
- Spread the chicken mixture out onto the dough (gently), leaving about an inch around the edges. Roll the dough lengthwise into a log shape. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- Remove log from the refrigerator. Spray foil topped baking sheet with nonstick cooking spray.
- Using a shape, serrated knife, cut the log into 1-inch slices and place 2-inches apart on the prepared baking sheet. Top with reserved shredded cheddar and additional bacon crumbles, if desired.
- Bake for 15-18 minutes, or until bread begins to brown.
- Allow to cool slightly before plating and serving. Garnish with fresh minced parsley if desired.
Notes
Serve with ranch dressing or barbecue sauce for dipping.
Nutrition
Serving: 2pieces | Calories: 173kcal | Carbohydrates: 2g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 350mg | Potassium: 82mg | Vitamin A: 300IU | Calcium: 101mg | Iron: 0.4mg
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