Ingredients:
2 cups shredded cooked chicken
1 cup smoked gouda cheese, grated
4 oz cream cheese, softened
1 tablespoon ranch seasoning mix
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
DIRECTIONS:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded chicken, smoked gouda, cream cheese, ranch seasoning, garlic powder, and onion powder. Season with salt and pepper to your liking.
- Gently unfold the puff pastry on a lightly floured surface and spread the chicken mixture evenly over the pastry, leaving a small margin at the edges.
- Starting at one end, roll the pastry carefully into a log. Slice the log into 1-inch thick pinwheels.
- Place the pinwheels on the prepared baking sheet, ensuring they don’t touch. Brush the tops with the beaten egg to give them a beautiful golden color.
- Bake in the preheated oven for 18-20 minutes, or until the pastry is golden and puffed.
- Let them cool for a few minutes on the baking sheet before transferring them to a serving platter.
Variations & Tips:
For those who love a little extra kick, consider adding a spoonful of chopped jalapeños or a dash of hot sauce to the chicken mixture. To cater to the vegetarians in the family, try substituting the chicken with a mix of black beans and corn. And if puff pastry isn’t available, croissant dough or even pie crust can serve as a suitable, albeit different, base.