Smoked Gouda Crack Chicken Pinwheels

Smoked Gouda Crack Chicken Pinwheels:

Imagine a culinary creation that combines the smoky richness of Gouda cheese, the savory goodness of crack chicken, and the delightful flakiness of pinwheels. These Smoked Gouda Crack Chicken Pinwheels are a gastronomic delight that tantalizes the taste buds and ignites the senses.

At the heart of these pinwheels lies the irresistible allure of crack chicken, a flavorful blend of tender chicken, creamy cheese, crispy bacon, and a medley of herbs and spices. Each bite offers a symphony of textures and tastes, with the smoky undertones of the Gouda cheese adding depth and complexity to the ensemble.

As you unroll each pinwheel, you’re greeted by a mosaic of colors and aromas that promise a culinary adventure like no other. The golden-brown pastry encases a treasure trove of savory delights, with the melted Gouda cheese oozing out invitingly, beckoning you to indulge in its creamy embrace.

With each bite, the flavors dance on your palate, harmonizing in perfect synchrony to create a taste sensation that is both comforting and exhilarating. The crack chicken filling, infused with the smoky essence of Gouda cheese, is a revelation of flavor, while the flaky pastry provides the perfect vessel for this gastronomic masterpiece.

Whether served as an appetizer at a cocktail party or enjoyed as a satisfying snack on a lazy afternoon, these Smoked Gouda Crack Chicken Pinwheels are sure to delight even the most discerning of palates. They are a testament to the ingenuity of culinary craftsmanship, a fusion of ingredients that transcends the ordinary and elevates the art of snacking to new heights.

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Servings: 4-6


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)


1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 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.

3. 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.

4. Starting at one end, roll the pastry carefully into a log. Slice the log into 1-inch thick pinwheels.

5. 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.

6. Bake in the preheated oven for 18-20 minutes, or until the pastry is golden and puffed.

7. 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.

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