Go Back
Crack Chicken Pinwheels

Crack Chicken Pinwheels

Crack Chicken Pinwheels are the ultimate appetizer or weeknight meal solution, offering a burst of savory flavor in every bite. These easy-to-make pinwheels transform a beloved chicken casserole into a fun and portable format, perfect for parties or busy evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 40 minutes
Servings: 12 pinwheels
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh chives
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup cooked bacon, crumbled
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt and black pepper
  • 2 (8-ounce) cans refrigerated crescent roll dough

Equipment

  • Saucepan
  • Medium Bowl
  • Rolling Pin
  • Baking Sheet
  • Parchment paper
  • Knife

Method
 

  1. Place the chicken breasts in a medium saucepan. Cover with water and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through. Alternatively, you can bake the chicken breasts at 375°F (190°C) for 20-25 minutes. Once cooked, remove the chicken from the pan, let it cool slightly, and then shred it thoroughly using two forks or a hand mixer.
    1 pound boneless, skinless chicken breasts
  2. In a medium bowl, combine the softened cream cheese and sour cream. Stir until smooth and well combined. Add the shredded chicken, chopped chives, cheddar cheese, Monterey Jack cheese, crumbled bacon, garlic powder, and onion powder to the bowl. Season with salt and black pepper to your liking. Mix everything together until all the ingredients are evenly distributed and the filling is creamy.
    8 ounces cream cheese, softened, 1/2 cup sour cream, 1 pound boneless, skinless chicken breasts, 1/4 cup chopped fresh chives, 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese, 1/4 cup cooked bacon, crumbled, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, to taste salt and black pepper
  3. Unroll one can of crescent roll dough onto a lightly floured surface. Pinch together the seams to form a solid rectangle. Spread half of the crack chicken filling evenly over the dough, leaving a small border around the edges.
    2 (8-ounce) cans refrigerated crescent roll dough
  4. Starting from one of the longer sides, carefully and tightly roll up the dough with the filling. Once rolled, use a sharp knife to slice the log into 1-inch thick pinwheels.
  5. Place the pinwheels cut-side down on a baking sheet lined with parchment paper. Repeat the process with the second can of crescent roll dough and the remaining filling.
    2 (8-ounce) cans refrigerated crescent roll dough
  6. Preheat your oven to 375°F (190°C). Bake the Crack Chicken Pinwheels for 15-20 minutes, or until they are golden brown and the filling is bubbly and heated through.
  7. Let the pinwheels cool for a few minutes before serving. They are best served warm and are fantastic on their own or with a side of ranch dressing for dipping.

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes.