Name: Chicken Bacon Ranch Pastry Pinwheels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 320 g puff pastry, thawed if frozen, about one sheet; 250 g cooked shredded chicken, rotisserie chicken works perfectly; 120 g cream cheese, softened to room temperature; 100 g shredded cheddar cheese, mild or sharp, your preference; 6 bacon slices, cooked and crumbled, crispy and ready to use; 2 tablespoons ranch dressing, homemade or store-bought; 2 green onions, sliced, whites and greens separated; 1/2 teaspoon garlic powder, for extra savory depth; 1 egg, beaten, for brushing the pastry; Optional Add-ins: jalapeños, sun-dried tomatoes, or fresh herbs such as dill or parsley

Description

These golden pastry pinwheels feature a savory filling of tender shredded chicken, crispy bacon, creamy ranch, and melted cheddar cheese wrapped in flaky puff pastry. Perfect for busy weeknights or meal prepping appetizers for upcoming parties and gatherings.

Ingredients

Scale

320 g puff pastry, thawed if frozen, about one sheet
250 g cooked shredded chicken, rotisserie chicken works perfectly
120 g cream cheese, softened to room temperature
100 g shredded cheddar cheese, mild or sharp, your preference
6 bacon slices, cooked and crumbled, crispy and ready to use
2 tablespoons ranch dressing, homemade or store-bought
2 green onions, sliced, whites and greens separated
1/2 teaspoon garlic powder, for extra savory depth
1 egg, beaten, for brushing the pastry
Optional Add-ins: jalapeños, sun-dried tomatoes, or fresh herbs such as dill or parsley

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Instructions

Mix the Base: In a medium bowl, combine softened cream cheese and ranch dressing until smooth and well blended, about 1-2 minutes of stirring.
Add the Chicken and Cheese: Fold in the shredded chicken, cheddar cheese, crumbled bacon, and garlic powder until evenly distributed throughout the mixture.
Incorporate the Greens: Gently stir in the sliced green onion whites, reserving the greens for topping if desired.
Prepare the Pastry: Lightly flour a clean work surface and unfold the thawed puff pastry sheet, then gently roll it out to smooth any creases, about 10 by 10 inches.
Spread the Filling: Using a knife or offset spatula, spread the chicken filling evenly over the entire pastry sheet, leaving a quarter-inch border on all sides to help seal the roll.
Roll Tightly: Starting from one long edge, roll the pastry into a tight log, then use a sharp serrated knife to cut the log into 12 equal pinwheels, about 1 inch thick.
Brush and Bake: Place pinwheels on a lined baking sheet, brush the tops with beaten egg, and bake at 200°C (400°F) for 25-30 minutes until the pastry is golden brown and puffed.

Prep Time: 15 minutes
Cook Time: 30 minutes