Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon (optional)
- 1 tbsp ranch seasoning mix
- 1 package of puff pastry sheets (thawed)
- 1 egg (beaten, for egg wash)
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine shredded chicken, cream cheese, cheddar, bacon, and ranch seasoning. Mix until well blended.
- Roll out puff pastry sheets on a lightly floured surface and cut into rectangles.
- Spoon the chicken mixture evenly onto each rectangle, then roll up tightly.
- Place the pinwheels seam side down on the prepared baking sheet.
- Brush the tops with beaten egg for a golden finish.
- Bake for 20-25 minutes or until golden brown and crispy.
- Garnish with chopped parsley before serving.
Notes
- You can prepare the filling ahead of time for convenience.
- Adjust cheese and seasoning to taste.
- Serve warm for best flavor and texture.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg