Crack Chicken Pinwheels

 

Ingredients

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

8 oz (225 g) cream cheese, softened to room temperature

1 cup sharp cheddar cheese, freshly shredded

½ cup cooked bacon, finely chopped (about 6–8 slices)

1 (1 oz / 28 g) packet ranch seasoning mix (dry blend—original flavor)

2 large sheets refrigerated crescent roll dough (or 2 tubes of crescent rolls with seams pressed together to form solid rectangles)

Note: For best texture, avoid pre-shredded cheese—it contains anti-caking agents that can make the filling grainy.

Instructions

Prep & Preheat

Heat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it with nonstick spray.

Make the Filling

In a medium bowl, beat the softened cream cheese until smooth and fluffy. Add the ranch seasoning, shredded cheddar, chopped chicken, and bacon. Stir until fully combined and evenly distributed—no dry pockets!

Assemble the Rolls

Unroll both sheets of crescent dough onto a clean, flat surface (they should each form a 12x8-inch rectangle). If using individual crescent rolls, press the perforations together firmly to seal.

Divide the filling evenly between the two sheets. Using an offset spatula or spoon, spread it into a thin, even layer, leaving a ½-inch border around all edges to help the dough seal.

Roll & Slice

Starting from a long side, tightly roll each sheet into a log—like a jelly roll. Pinch the seam gently to seal.

Using a sharp knife, slice each log into ½- to ¾-inch thick rounds (you’ll get about 12–14 pinwheels per log).

Bake to Golden Perfection

Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them about 1 inch apart (they’ll puff slightly).

Bake for 18–22 minutes, until deeply golden brown, puffed, and the dough is fully cooked through.

Cool Slightly & Serve

Let rest for 5 minutes—this helps the filling set slightly for cleaner bites. Serve warm, while the cheese is still melty and the dough is crisp-edged and tender within.

Serving Suggestions

Arrange on a rustic wooden board with toothpicks for easy grabbing

Serve alongside ranch dressing, blue cheese dip, or a spicy sriracha mayo for dipping

Pair with celery sticks, carrot rounds, or pickles for a balanced snack platter

Make mini versions with reduced slice thickness for cocktail party bite

Frequently Asked Questions

Can I make these ahead?

Yes! Assemble unbaked pinwheels, cover tightly, and refrigerate for up to 24 hours. Add 2–3 minutes to bake time if starting cold.

Freezing: Freeze unbaked pinwheels on a tray, then transfer to a bag. Bake from frozen—add 5–7 minutes.

Can I use low-carb dough?

Yes! Use keto-friendly crescent dough or wrap filling in low-carb tortillas, then slice and bake.

What if I don’t like ranch?

Try dry Italian seasoning, garlic herb blend, or buffalo seasoning for a different twist.

Can I add vegetables?

A handful of finely diced green onions or spinach (well-drained) blends in nicely—but keep moisture low to avoid soggy dough.

Allergy Information

Contains: Dairy (cream cheese, cheddar), wheat (crescent dough), soy (in most ranch mixes), eggs (in dough)

Gluten-free option: Use GF crescent dough (available from brands like Pillsbury or Kinnikinnick)

Vegetarian option: Omit bacon, use plant-based chicken, and verify ranch mix is vegetarian

Always check labels on ranch seasoning and dough for allergen details.

Nutrition Facts

(Per pinwheel, recipe makes ~24)

Calories: 110

Protein: 5g

Fat: 8g (Saturated: 4.5g)

Carbohydrates: 6g

Fiber: 0g

Sugar: 1g

Sodium: 220mg

Values may vary based on brand of ingredients.

These Crack Chicken Pinwheels are more than just an appetizer—they’re a flavor-packed experience wrapped in buttery dough. With their perfect balance of creamy, smoky, tangy, and savory, they deliver big taste with minimal fuss. Whether you’re feeding a crowd or treating yourself after a long day, one batch is never enough (hence the name!). So preheat that oven, grab your mixing bowl, and get ready for a snack that’s as fun to make as it is to devour. Just don’t blame us when you’re asked for the recipe—and the second batch!