Homemade Sourdough Pinwheels (Chicken/Bacon/Jack)

These pinwheels are the reason I started making my own sourdough puff pastry. It started as a simple lunch for my toddlers — and they devoured them. Like, I barely got one for myself.

Shredded chicken, crispy bacon, and melted Monterey Jack all wrapped up in buttery, flaky sourdough puff pastry layers. They're perfect for a quick lunch, lunchbox packing, after-school snacks, or even a party appetizer that adults will fight over too.

The best part? If you already have a batch of my Homemade Sourdough Puff Pastry in the fridge or freezer, these come together in about 30 minutes. And if you haven't made the puff pastry yet — go make a batch first! I promise it's way easier than you think, and you'll have enough for this recipe plus more.

Let's roll!

What You Need

Ingredients:

• 1 batch Homemade Sourdough Puff Pastry (chilled and ready to roll)
• 1 lb cooked chicken, shredded or sliced (rotisserie chicken works great!)
• 6 slices bacon, cooked crispy and chopped
• 2 cups shredded Monterey Jack cheese (or half pepper Jack for a kick)

Equipment:

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• Rolling pin
• Bench scraper or sharp knife
• Baking sheet (I love this non-toxic one — non-stick so you don't need parchment)
• Food processor (if you're making the puff pastry fresh)

Step-by-Step Instructions

Step 1: Make your sourdough puff pastry (or grab it from the freezer!)

If you haven't already, head over to my Homemade Sourdough Puff Pastry recipe and make a batch. It uses your sourdough starter, butter, flour, salt, and cold water — and the food processor does most of the work. No traditional laminating required!

If you already have a batch in the fridge or freezer, you're ahead of the game. Just make sure it's chilled (thaw overnight in the fridge if frozen).

Total time to plan for (including puff pastry chilling): 2–3 hours. But your hands-on time is only about 30 minutes. For long ferment (my preference for all the sourdough benefits) chilling time is anywhere from 12-24 hours

Step 2: Prepare the filling

Cook your bacon until crispy, drain on paper towels, then chop into small pieces.

For the chicken, use whatever you have on hand! I used sliced chicken breast because that's what was in my fridge, but here are some easy options:

• Shredded rotisserie chicken (my go-to for speed)
• Instant Pot shredded chicken
• Leftover grilled chicken
• Even deli sliced chicken or turkey works in a pinch

Step 3: Assemble the pinwheel log

On a lightly floured surface, roll your chilled sourdough puff pastry into a rectangle about 12 x 16 inches and roughly 1/8" thick. Try to keep the edges reasonably straight so the log rolls nicely (I'm not the best at this either — don't stress it).

Layer your filling evenly over the pastry, leaving about a 1/2" clean border around the edges:

1. Chicken first
2. Then chopped bacon
3. Then shredded cheese

Don't overfill — a thin, even layer is better than piling it on. Less is more here.

Starting at the long edge closest to you, roll the pastry tightly into a log (jelly-roll style) so the seam ends up on the bottom. Use gentle, even pressure — the tighter the roll, the prettier the spiral.

Wrap the log in plastic wrap and chill for at least 20–30 minutes. This firms everything up so you get clean slices instead of a smushed mess.

Step 4: Slice and bake

Preheat your oven to 375°F. Line a baking sheet with parchment paper (or use a non-stick sheet).

Unwrap the chilled log and use a sharp knife or bench scraper to slice into rounds about 1/2"–3/4" thick. Cut gently in a single motion to avoid compressing the spiral.

Place pinwheels cut side up on the baking sheet, spaced about 1" apart. Sprinkle the tops with any leftover shredded cheese.

Bake 16–22 minutes until the pastry is puffed and deep golden. Cool 5 minutes on the baking sheet, then transfer to a rack. These are incredible warm — but honestly, they're great at any temperature.

Tips & Troubleshooting

Butter too soft? Chill the dough 15–30 minutes before continuing. Cold butter = flaky layers.

Filling seeping out? Don't overfill, and make sure any chicken is well-drained before layering.

Slices squishing? Your log needs more chill time. Pop it back in the fridge (or freezer for 10 minutes) and try again with a sharp knife.

Make-Ahead & Freezer Tips

This is one of those recipes that's amazing for batch prepping:

Freeze raw pinwheels: After slicing, place the raw pinwheels on a baking sheet and freeze until solid. Transfer to a freezer bag. Bake straight from frozen at 375°F, adding 4–6 minutes to the bake time.

Freeze baked pinwheels: Let them cool completely, freeze in a single layer, then bag them. Reheat in a 350°F oven for 6–8 minutes or in an air fryer for 3–4 minutes until crisp again. These are a lifesaver for quick toddler lunches!

Store in fridge: Baked pinwheels keep for up to 3 days in the fridge.

Variations & Serving Ideas

Toddler/lunchbox friendly: Bake a double batch and freeze half — then you'll always have a quick, homemade "grab and reheat" option for lunches or after-school snacks.

Cheese swap: Keep it simple with Monterey Jack or go half pepper Jack for a little spice if your crew can handle it.

Veggie boost: Stir in finely chopped spinach, bell pepper, or broccoli with the filling — great way to sneak veggies in for the kiddos.

Other filling combos to try:

• Ham and Swiss
• Turkey, cranberry, and brie
• Pizza style (pepperoni, mozzarella, marinara for dipping)
• Buffalo chicken with ranch

Serving dips: Ranch, honey mustard, or a mild salsa. Kids especially love having something to dip!

Final Thoughts

I never thought I'd be making my own puff pastry for a toddler lunch, but here we are — and I'm not going back. These sourdough puff pastry pinwheels are one of the most-requested recipes in our house. My toddlers ask for them by name, and I always keep a stash in the freezer for those days when I need a quick win.

If you haven't tried my Homemade Sourdough Puff Pastry yet, let this recipe be your excuse. One batch of pastry, endless possibilities — and these pinwheels are just the beginning.