by K.R. Reynolds
Serves: 4-6 people. Preparation time: 30 minutes.
- 2 C. Shredded Cooked Chicken
- 1 C. Grated Smoked Gouda Cheese
- 4 oz. Cream Cheese, Softened
- 1 T. Ranch Seasoning Mix
- ¼ t. Garlic Powder
- ¼ t. Onion Powder
- 1 Sheet Thawed Puff Pastry
- 1 T. Flour
- 1 Beaten Egg
- Salt & Pepper to taste
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a mixing bowl, combine the Shredded Chicken, Smoked Gouda, Cream Cheese, Ranch Seasoning, Garlic Powder and Onion Powder. Season with Salt & Pepper to taste.
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.
Starting at one end, roll the pastry carefully into a log. Slice the log into 1-inch thick Pinwheels.
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.
Bake in the preheated oven for 18-20 minutes, or until the Pastry is golden and puffed.
Let them cool for a few minutes on the baking sheet before transferring them to a serving platter.
• 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.
”Crack Chicken” - The term started in Lansing, MI. about 2003. Joe Walker, a reporter, wrote about "chicken that tasted so good, you can't stop eating it" and called it "Crack Chicken" (a reference, no doubt, to its addictive nature). The term stuck. Generally it's Shredded Chicken spiced with Gouda and Cream Cheese, Garlic and Onion, Ranch Seasoning and usually Lemon and Bacon Bits too. The Chicken is sold in Michigan places that serve Fish Fries. By 2016, Wayne Haddad, co-owner of Fresh Fish & Fry Restaurant, who served lots of it over the years, trademarked the name for his seasoning mix.
