Preheat your oven to 375°F (190°C).

Roll out your puff pastry or crescent dough into a rectangle about 1/8 inch thick on a lightly floured surface.

Evenly spread the cream cheese over the rolled-out dough, leaving about a half-inch border.

Layer the shredded chicken, cheddar cheese, and herbs on top of the cream cheese.

Roll the dough tightly from one end to form a log and pinch the edges to seal.

Slice the log into approximately 1-inch thick pinwheels.

Line a baking sheet with parchment paper and place the pinwheels cut side up.

Beat an egg and brush it over the tops of each pinwheel.

Bake the pinwheels for 15-20 minutes or until golden brown.

Cool on a wire rack for a few minutes before serving.