These bite-sized Chicken Pinwheels are perfect as an appetizer or a quick lunch. They combine all the flavors of a loaded chicken ranch sandwich—cheesy, savory, and slightly crispy—inside a golden, buttery crescent pastry. Quick to assemble using refrigerated dough, they’re creamy on the inside and perfectly flaky on the outside.

Cooked chicken, finely chopped or shredded – 2 cups
Cream cheese, softened – 8 oz
Shredded cheddar cheese – 1 cup
Cooked bacon, finely chopped – 1/2 cup
Ranch seasoning mix – 1 packet (1 oz)
Base:

Refrigerated crescent roll dough sheets – 2 large
Instructions:

Preheat & Prep: Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
Make Filling: Beat cream cheese until smooth, mix in ranch seasoning, then fold in chicken, cheddar, and bacon.
Assemble Rolls: Unroll dough sheets and press seams together if needed. Spread filling evenly, leaving a small border around the edges.
Roll & Slice: Roll each sheet tightly into a log. Slice into 1/2–3/4-inch rounds. Freeze 10–15 minutes first if the dough is too soft.
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Bake: Arrange cut-side up on the prepared sheet and bake 18–22 minutes until golden and bubbly.
Cool Slightly: Let pinwheels rest 5 minutes before serving so the filling sets.
Perfect for parties, game days, or any time you want a cheesy, savory snack that disappears fast!