Chicken Bacon Ranch Pizza Pinwheels
Okay, so technically this is a two-for-one situation. Because I couldn’t decide between Chicken Bacon Ranch or Pepperoni Pizza… so I made both. And honestly? Not even sorry.
These baked pinwheels are buttery, cheesy, saucy spirals of pure joy—easy to prep, fun to eat, and dangerously snackable. One batch is packed with juicy rotisserie chicken, crispy bacon, ranch (both inside and on top), and melty mozzarella. The other? A nostalgic, no-fuss pepperoni pizza version that gives off major pizza roll glow-up energy.
They use the same base method—crescent dough, roll it up, slice, and bake—but deliver two very different (and equally elite) flavor vibes. Perfect for snack dinners, game days, picky eaters, or those nights when dinner should feel a little fun.
Why You’ll Love These:
- Snack dinner approved. We do these with a little veggie board, some fruit, maybe a pickle or two, and call it a night. Zero complaints.
- Crescent sheet magic. Not the triangles—we’re using the flat dough sheet so you can roll, slice, and bake like a boss.
- Ranch, but make it double. Some ranch goes inside (hello, flavor glue), and some gets drizzled on top with a little garlic butter moment. It’s giving sauce supremacy.
- Crowd-pleasing, no matter the crowd. Game day? Yep. After-school snack? Definitely. “Ugh I forgot about dinner”? Especially that.
🧠 Fun food fact: Crescent dough was invented by accident during attempts to replicate French puff pastry. Shoutout to culinary “oopsies” that turn into snack gold.
Tips & Swaps:
- No time for homemade ranch? No worries—use your fave bottled version. But if you do make your own, you’ll taste the difference.
- Want it spicy? Toss in some sliced jalapeños or use spicy pepperoni.
- Gluten-free? Try using a GF-friendly pizza dough or crescent-style dough alternative.
- Don’t skip the fridge chill. It helps them keep their shape before baking (aka fewer cheese avalanches).
The Truth Is… We Made Two Batches
Full disclosure: I couldn’t stop at just one flavor. We actually made two different pinwheel styles the same day because… why not?
The star of the show is obviously the Chicken Bacon Ranch & Pepperoni Pinwheels (you’re here for them and you won’t regret it), but we also threw together a classic Pepperoni Pizza version with just mozzarella, pepperoni, and a swipe of pizza sauce inside. Think nostalgic pizza roll energy, but 1000x better and actually baked in your kitchen.
You could make both at once for a snack dinner spread, a game day tray, or just because you want to feel like a buffet magician on a random Tuesday. The dough, the roll, the bake—it’s the same method, so it’s super easy to double the fun.
Chicken bacon Ranch Pinwheels
Ingredients
🌀 Chicken Bacon Ranch Pinwheels
- 1 sheet crescent roll dough not triangles
- 1 to 1½ cups rotisserie chicken shredded
- ½ cup cooked bacon chopped
- ⅓ to ½ cup homemade ranch dressing plus more for topping
- 1½ cups mozzarella cheese freshly shredded
- 1 –2 tablespoons melted butter
- 1 tsp garlic powder
- 1/2 tsp dried parsley
🍕 Pepperoni Pizza Pinwheels
- 1 sheet crescent roll dough not triangles
- ⅓ cup pizza sauce
- 1½ cups mozzarella cheese freshly shredded
- ½ cup sliced pepperoni
- 1 –2 tablespoons melted butter
- 1 garlic clove grated or finely minced
- Optional: extra pizza sauce or ranch for dipping
Instructions
Chicken Bacon Ranch Pinwheels:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly grease.
- Roll out crescent dough into a rectangle and press any seams together if needed.
- Spread a thin layer of ranch dressing over the dough.
- Layer on the mozzarella, rotisserie chicken, and bacon.
- Roll tightly from the long side into a log, then slice into 1-inch pinwheels.
- Place slices on prepared baking sheet. Optional: Chill in the fridge for 45–60 minutes to help them hold their shape.
- Bake for 18–22 minutes or until golden.
- While baking, stir garlic into melted butter.
- Once baked, brush pinwheels with garlic butter and drizzle with extra ranch. Garnish with parsley if desired.
Pizza Pinwheels:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly grease.
- Roll out crescent dough into a rectangle and press any seams together if needed.
- Spread a thin layer of pizza sauce over the dough.
- Sprinkle with mozzarella and layer on the pepperoni.
- Roll tightly from the long side into a log, then slice into 1-inch pinwheels.
- Optional: Chill in the fridge for 45–60 minutes to help them hold their shape.
- Place slices on prepared baking sheet and bake for 18–22 minutes or until golden.
- Stir garlic into melted butter and brush over warm pinwheels before serving.
- Serve with warm pizza sauce or ranch for dipping.
