Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package of puff pastry sheets (thawed)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a bowl, mix shredded chicken, cream cheese, ranch dressing, cheddar cheese, garlic powder, and onion powder until well combined.
- Roll out puff pastry sheets on a floured surface. Spread the chicken mixture evenly over the pastry.
- Roll the pastry tightly into a log, then slice into 1-inch pinwheels.
- Place pinwheels on prepared baking sheets. Brush with beaten egg.
- Bake for 15-20 minutes until golden brown and crispy. Serve warm.
Notes
- You can prepare the fillings ahead of time and refrigerate.
- For extra flavor, sprinkle chopped chives or cooked bacon bits before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 2 pinwheels
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg