Directions
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.
