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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!
Chicken Crack. It may not sound “nice” but I promise you, the tongue-in-cheek title for this concoction is the best way to define the most delicious and addicting snack you’ve ever tasted. It’s so addictive you won’t want to put it down!
Baked pinwheels are an easy appetizer that can hold a variety of fillings, like my Bacon, Cheddar & Jalapeno Pinwheels or my Spinach Artichoke Dip Pinwheels. They can also be prepared as an easy weeknight dinner! Serve with a green salad and you’re good to go!
HOW TO MAKE CRACK CHICKEN PINWHEELS
As mentioned above, this is such an easy, hot appetizer! Just roll, cut and bake!
- Start by preheating your oven to 350 degrees and line a baking sheet with foil or parchment paper. You can also just bake directly on a nonstick pan, but beware the pinwheels could stick.
- Make your Crack Chicken Pinwheels filling. Mix together softened cream cheese, ranch seasoning, cheddar cheese, bacon, chicken and garlic powder together in a medium sized bowl.
- On a large cutting board, roll out the crescent roll dough and lightly press seams together to form a sheet. To prevent sticking, you can sprinkle some flour out on the cutting board.
- Spread the chicken mixture out onto the dough (gently), leaving about an inch around the edges. I prefer to use my fingers for this since the filling is quite thick. This will prevent the dough from tearing as you spread. Roll the dough lengthwise into a log shape and wrap it tightly with plastic wrap, twisting the edges to keep them in place. Refrigerate for 30 minutes.
- When you’re ready to bake the Crack Chicken Pinwheels, remove the log from the refrigerator and spray the prepared baking sheet with nonstick cooking spray. Using a shape knife (serrated is best), cut the log into 1-inch slices and place 2-inches apart on the baking sheet. Top with reserved shredded cheddar and additional bacon crumbles, if desired.
- Bake for about 15 minutes, or until bread begins to brown.
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.
More highly addictive easy appetizers to make!
- Chicken Crack Dip (Cheddar, Bacon, Ranch)
- Chicken Caesar Salad Pinwheels
- Chicken Parmesan Pinwheels
- Jalapeno Popper Dip
- BLT Dip with Crostini
- Ground Beef Enchilada Dip
Tools used to make Crack Chicken Pinwheels:
Box grater – I love the large handle, and the different grate sizes.
Cut resistant glove – I use one of these glove every single time I use my grater or mandolin. Keeps your knuckles safe for harm!
Pillsbury Crescent Rolls – This prepared dough that’s cut into triangles, can also be rolled out into a sheet to make these pinwheels!
Crack Chicken Pinwheels
- 1 8-ounce can of Pillsbury Crescent Rolls or dough sheet, if you can find it
- 1 1/2 cups shredded cheddar cheese ½ cup reserved
- 6 slices Bacon cooked crisp and diced/crumbled
- 1 cup shredded cooked chicken like from a rotisserie
- 2 tablespoons ranch mix 1 packet
- 1/2 teaspoon garlic powder
- 6 ounces cream cheese softened
- fresh minced parsley optional, for garnish
- Preheat oven to 350 degrees. Line a baking sheet with foil.
- Mix cream cheese, ranch seasoning, cheddar cheese, bacon, chicken and garlic powder together in a medium sized bowl and set aside.
- Roll out crescent roll dough and lightly press seams together to form a sheet.
- 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.
- Remove log from the refrigerator. Spray foil topped baking sheet with nonstick cooking spray.
- 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.
- Bake for 15-18 minutes, or until bread begins to brown.
- Allow to cool slightly before plating and serving. Garnish with fresh minced parsley if desired.