Cheddar Bacon Ranch Pinwheels

Yield

24 pinwheels (using 1 sheet of dough)

Ingredients

Dough

• 1 sheet puff pastry (thawed if frozen; ~8×8 inches)

• 1 tsp flour (for rolling, optional)

Filling

• ½ cup shredded cheddar cheese (or vegan cheddar)

• 4–5 slices cooked bacon, crumbled (or plant-based bacon)

• 2–3 tbsp ranch dressing (store-bought or homemade vegan version)

• 1–2 tsp chopped chives or green onions (optional for freshness)

Instructions

Step 1: Preheat Oven

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.

Step 2: Prepare Dough

1. Lightly flour a clean surface.

2. Roll out puff pastry sheet into roughly a 10×10-inch square.

3. Spread ranch dressing evenly over dough, leaving a ½-inch border.

Step 3: Add Fillings

1. Sprinkle shredded cheddar evenly over ranch layer.

2. Add crumbled bacon on top.

3. Sprinkle chives if using.

Step 4: Roll and Slice

1. Starting from one edge, carefully roll the dough into a tight log.

2. Use a sharp knife or bench scraper to slice into ½–¾-inch pinwheels.

3. Arrange pinwheels cut-side up on prepared baking sheet, spaced 1 inch apart.

Step 5: Bake

1. Bake 12–15 minutes until pastry is puffed and golden.

2. Cheese should be melted and edges lightly browned.

3. Optional: brush lightly with extra ranch or olive oil before serving.

Step 6: Cool & Serve

• Let pinwheels cool 5 minutes before serving.

• Serve warm or at room temperature.

Flavor Variations

• Spicy: Add ½ tsp chili flakes to ranch or use spicy pepper jack cheese.

• Veggie: Add thinly sliced bell peppers or spinach before rolling.

• Garlic Ranch: Mix ½ tsp garlic powder into ranch for extra punch.

• Sweet & Savory: Sprinkle 1 tsp maple syrup over bacon before adding cheese.

Make-Ahead & Storage

• Assemble pinwheels and refrigerate for up to 24 hours before baking.

• Bake from chilled, adding 2–3 minutes to cooking time.

• Leftovers can be stored in an airtight container for 2 days and reheated in oven or air fryer.