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.

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.