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.