Baked Crack Chicken Pinwheels

Baked 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!

Can I make Crack Chicken Pinwheels ahead of time?

Absolutely! You can make the pinwheels, wrap them in plastic wrap and then refrigerate for up to 24 hours. Proceed to bake as directed.

Ingredients

• 2 8-ounce can of Pillsbury Crescent Rolls or dough sheet, if you can find it
• 3 cups shredded cheddar cheese ½ cup reserved
• 12 slices Bacon cooked crisp and diced/crumbled
• 2 cup shredded cooked chicken like from a rotisserie
• 4 tablespoons ranch mix 1 packet
• 1 teaspoon garlic powder
• 12 ounces cream cheese softened
• fresh minced parsley optional, for garnish

Instructions

1.Preheat oven to 350 degrees. Line a baking sheet with foil.

2.Mix cream cheese, ranch seasoning, cheddar cheese, bacon, chicken and garlic powder together in a medium sized bowl and set aside.

3.Roll out crescent roll dough and lightly press seams together to form a sheet.

4.Roll out crescent roll dough and lightly press seams together to form a sheet.

5.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.

6.Remove log from the refrigerator. Spray foil topped baking sheet with nonstick cooking spray.

7.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.

8.Bake for 15-18 minutes, or until bread begins to brown.

9.Allow to cool slightly before plating and serving. Garnish with fresh minced parsley if desired.