Baked Crack Chicken Pinwheels Recipe | Cheesy & Flavorful Appetizer
I have to admit, I’ve made Baked Crack Chicken Pinwheels more times than I can count, and every single time, they vanish in minutes! The combination of creamy cheese, savory chicken, and crispy bacon wrapped in soft, buttery crescent dough is irresistible. I love making them for family dinners, potlucks, or even a quick snack.
Honestly, they’re so addictive, I have to hide a few to make sure there’s some left for later. If you’re looking for more creamy chicken pasta dishes, you might also enjoy Lemon Pepper Chicken Alfredo Fettuccine Recipe. If you’re ready for a crowd-pleasing, easy-to-make recipe, you’re going to love these pinwheels as much as I do!
Ingredients
Here’s what I use to make these pinwheels taste heavenly:
- 1 8-ounce can of Pillsbury Crescent Rolls or dough sheet, if available. I prefer fresh dough for a soft, flaky texture.
- 1 1/2 cups shredded cheddar cheese, plus ½ cup reserved for topping. Freshly shredded gives better melting and flavor.
- 6 slices bacon, cooked crisp and diced/crumbled. I always cook bacon until extra crisp to avoid soggy pinwheels.
- 1 cup shredded cooked chicken, like rotisserie chicken. Rotisserie chicken adds flavor and saves time.
- 2 tablespoons ranch seasoning mix (1 packet). The ranch mix gives the filling a punch of savory flavor.
- ½ teaspoon garlic powder. A little garlic goes a long way in boosting taste.
- 6 ounces cream cheese, softened. Softened cream cheese spreads easily and binds all ingredients together.
- Fresh minced parsley, optional, for garnish. Adds a pop of color and freshness.
Note: Serves about 7 pinwheels, but can easily scale up depending on the dough and filling amounts.
Variations
I love experimenting with these pinwheels. Here are some variations I’ve tried:
- Dairy-free: Use vegan cream cheese and dairy-free cheddar for a lighter option.
- Spicy: Add chopped jalapeños or a dash of hot sauce to the filling.
- Flavor enhancers: Mix in caramelized onions or sun-dried tomatoes for extra depth.
- Low-carb: Use low-carb crescent dough or a tortilla wrap instead of traditional dough.
For a comforting, hearty alternative, you might also enjoy Best Shepherds Pie Recipe.
Cooking Time
Here’s the time it takes from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Baking sheet – For even baking and easy cleanup.
- Parchment paper or foil – Prevents sticking and simplifies washing up.
- Mixing bowl – To combine all the filling ingredients.
- Rolling pin – To press the crescent dough into a sheet.
- Sharp serrated knife – For cutting the rolled log into neat pinwheels.
- Cooking spray – Ensures pinwheels don’t stick to the baking sheet.
How to Make Baked Crack Chicken Pinwheels Recipe
Preheat and Prepare
I always preheat my oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and ensures even baking, so the pinwheels come out golden every time.
Make the Filling
In a medium mixing bowl, I combine softened cream cheese, shredded cheddar, cooked bacon, shredded chicken, ranch seasoning, and garlic powder. I like using my hands for spreading later, as the filling is thick and evenly distributed that way.
Roll Out the Dough
On a lightly floured surface, I roll out the crescent dough and press seams together to form a single sheet. This makes spreading the filling easier without tearing the dough.
Assemble the Pinwheels
I spread the chicken mixture evenly over the dough, leaving about an inch around the edges. Then, I roll it lengthwise into a log, wrap it in plastic wrap, and chill for 30 minutes to firm it up.
Slice and Bake
Once chilled, I slice the log into 1-inch pinwheels and place them 2 inches apart on the prepared baking sheet. I top them with reserved cheese and extra bacon if desired, then bake for 15 minutes or until golden brown.
Additional Tips for Making this Recipe Better
From my experience, these tips make all the difference:
- I always use fresh shredded cheese instead of pre-shredded for better melting.
- Cooling the rolled log in the fridge helps maintain the pinwheel shape during baking.
- Cooking the bacon extra crisp prevents soggy centers.
- I lightly flour my rolling surface to avoid sticking without tearing the dough.
How to Serve Baked Crack Chicken Pinwheels Recipe
These pinwheels are perfect as appetizers, snacks, or a fun dinner. I usually serve them on a large platter, sprinkle fresh parsley on top, and pair with a side salad. They also look cute arranged around a small bowl of ranch dressing or spicy mayo for dipping.
Nutritional Information
Here’s what you can expect per serving:
- Calories: Approximately 320 kcal
- Protein: 14g
- Carbohydrates: 15g
- Fat: 24g
These are estimates but give a good sense of the energy-packed nature of these pinwheels.
Make Ahead and Storage
Refrigerating: You can assemble the pinwheels, wrap in plastic wrap, and refrigerate for up to 24 hours before baking.
Freezing: I’ve frozen unbaked pinwheels successfully. Just wrap tightly in foil and freeze for up to a month. Bake directly from frozen, adding a few extra minutes to cooking time.
Reheating: Leftovers are reheated in the oven at 350°F for 5-7 minutes to regain crispness. Microwaving works too, but they may be softer.
Why You’ll Love This Recipe
Here’s why I keep coming back to these pinwheels:
- Quick and Easy: Only 25 minutes from start to finish, perfect for busy days.
- Crowd-Pleaser: Everyone loves the cheesy, bacon-packed filling.
- Versatile: Great as an appetizer, snack, or light dinner.
- Customizable: Easy to adapt with spices, vegetables, or dietary swaps.
- Deliciously Addictive: I always end up making seconds because they’re that good!
Baked Crack Chicken Pinwheels are truly one of my favorite recipes. They’re simple, flavorful, and perfect for any occasion. Once you try them, I promise they’ll become a staple in your recipe rotation too!
Baked Crack Chicken Pinwheels Recipe
Ingredients
Method
- I always preheat my oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and ensures even baking, so the pinwheels come out golden every time.
- In a medium mixing bowl, I combine softened cream cheese, shredded cheddar, cooked bacon, shredded chicken, ranch seasoning, and garlic powder. I like using my hands for spreading later, as the filling is thick and evenly distributed that way.
- On a lightly floured surface, I roll out the crescent dough and press seams together to form a single sheet. This makes spreading the filling easier without tearing the dough.
- I spread the chicken mixture evenly over the dough, leaving about an inch around the edges. Then, I roll it lengthwise into a log, wrap it in plastic wrap, and chill for 30 minutes to firm it up.
- Once chilled, I slice the log into 1-inch pinwheels and place them 2 inches apart on the prepared baking sheet. I top them with reserved cheese and extra bacon if desired, then bake for 15 minutes or until golden brown.
Notes
- I always use fresh shredded cheese instead of pre-shredded for better melting.
- Cooling the rolled log in the fridge helps maintain the pinwheel shape during baking.
- Cooking the bacon extra crisp prevents soggy centers.
- I lightly flour my rolling surface to avoid sticking without tearing the dough.