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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.
