What You Need:
In a medium bowl, combine 2 cups of cooked chicken shreds with 1 cup of grated smoked gouda and 4 ounces of melted cream cheese.
1/4 teaspoon of ranch seasoning
a quarter teaspoon of garlic powder
a quarter teaspoon of onion powder
Toss with salt and pepper.
The recipe calls for thawed puff pastry and beaten egg for the egg wash.

First, line a baking sheet with parchment paper and heat the oven to 375°F, or 190°C.

2. Put the smoked gouda, cream cheese, shredded chicken, ranch seasoning, garlic powder, and onion powder in a bowl and stir well. Add salt and pepper according to your taste.

Step 3: On a lightly floured surface, carefully unfold the puff pastry. Evenly distribute the chicken mixture over the crust, leaving a little border around the borders.

4. Carefully roll the pastry into a log, beginning at one end. First, slice the wood lengthwise into pinwheels that are one inch thick.

5. Arrange the pinwheels in a non-overlapping fashion on the baking sheet that has been prepared. To get a stunning golden hue, brush the tops with the beaten egg.

6. Puff the pastry and bake it for 18–20 minutes in a preheated oven, or until it becomes brown.

7. Transfer from the baking sheet to a serving tray and let to cool for a few minutes.

Changes and Hints:

To enhance the chicken combination, those who want a little more heat could choose to add some chopped jalapeños or a splash of spicy sauce. For those who want a vegetarian option, you may replace the chicken with a combination of black beans and corn. If you can’t find puff pastry, you may use croissant dough or even pie crust—both of which are excellent, but different, bases.

What You Need:
In a medium bowl, combine 2 cups of cooked chicken shreds with 1 cup of grated smoked gouda and 4 ounces of melted cream cheese.
1/4 teaspoon of ranch seasoning
a quarter teaspoon of garlic powder
a quarter teaspoon of onion powder
Toss with salt and pepper.
The recipe calls for thawed puff pastry and beaten egg for the egg wash.

First, line a baking sheet with parchment paper and heat the oven to 375°F, or 190°C.

2. Put the smoked gouda, cream cheese, shredded chicken, ranch seasoning, garlic powder, and onion powder in a bowl and stir well. Add salt and pepper according to your taste.

Step 3: On a lightly floured surface, carefully unfold the puff pastry. Evenly distribute the chicken mixture over the crust, leaving a little border around the borders.

4. Carefully roll the pastry into a log, beginning at one end. First, slice the wood lengthwise into pinwheels that are one inch thick.

5. Arrange the pinwheels in a non-overlapping fashion on the baking sheet that has been prepared. To get a stunning golden hue, brush the tops with the beaten egg.

6. Puff the pastry and bake it for 18–20 minutes in a preheated oven, or until it becomes brown.

7. Transfer from the baking sheet to a serving tray and let to cool for a few minutes.

Changes and Hints:

To enhance the chicken combination, those who want a little more heat could choose to add some chopped jalapeños or a splash of spicy sauce. For those who want a vegetarian option, you may replace the chicken with a combination of black beans and corn. If you can’t find puff pastry, you may use croissant dough or even pie crust—both of which are excellent, but different, bases.

What You Need:
In a medium bowl, combine 2 cups of cooked chicken shreds with 1 cup of grated smoked gouda and 4 ounces of melted cream cheese.
1/4 teaspoon of ranch seasoning
a quarter teaspoon of garlic powder
a quarter teaspoon of onion powder
Toss with salt and pepper.
The recipe calls for thawed puff pastry and beaten egg for the egg wash.

First, line a baking sheet with parchment paper and heat the oven to 375°F, or 190°C.

2. Put the smoked gouda, cream cheese, shredded chicken, ranch seasoning, garlic powder, and onion powder in a bowl and stir well. Add salt and pepper according to your taste.

Step 3: On a lightly floured surface, carefully unfold the puff pastry. Evenly distribute the chicken mixture over the crust, leaving a little border around the borders.

4. Carefully roll the pastry into a log, beginning at one end. First, slice the wood lengthwise into pinwheels that are one inch thick.

5. Arrange the pinwheels in a non-overlapping fashion on the baking sheet that has been prepared. To get a stunning golden hue, brush the tops with the beaten egg.

6. Puff the pastry and bake it for 18–20 minutes in a preheated oven, or until it becomes brown.

7. Transfer from the baking sheet to a serving tray and let to cool for a few minutes.

Changes and Hints:

To enhance the chicken combination, those who want a little more heat could choose to add some chopped jalapeños or a splash of spicy sauce. For those who want a vegetarian option, you may replace the chicken with a combination of black beans and corn. If you can’t find puff pastry, you may use croissant dough or even pie crust—both of which are excellent, but different, bases.