Here’s a delicious and easy Jalapeño Popper Pinwheels recipe — cheesy, spicy, and perfect as an appetizer or snack.
🌶️🧀 Jalapeño Popper Pinwheels
Ingredients (Makes about 24 pinwheels)
- 1 sheet puff pastry (or refrigerated crescent roll dough), thawed
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- 2–3 jalapeños, seeded and finely chopped
- 4 slices cooked bacon, crumbled
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
- 1 egg, beaten (for egg wash)
Instructions
1️⃣ Preheat & Prep
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
2️⃣ Make the Filling
- In a bowl, mix cream cheese, shredded cheddar, chopped jalapeños, crumbled bacon, garlic powder, and smoked paprika until well combined.
3️⃣ Assemble the Pinwheels
- Roll out the puff pastry sheet on a lightly floured surface.
- Spread the jalapeño-cheese mixture evenly over the pastry, leaving a ½-inch border on one edge.
- Roll the pastry tightly from one edge to the other, forming a log.
- Slice the log into ½–inch thick pinwheels and place them on the prepared baking sheet.
4️⃣ Bake
- Brush the tops with beaten egg for a golden finish.
- Bake 15–18 minutes until pinwheels are puffed and golden brown.
5️⃣ Serve
- Let cool slightly before serving.
- Optional: serve with ranch dressing or a spicy dipping sauce.
✨ Tips
- Spice level: Keep some seeds in the jalapeños for extra heat, or remove all for mild pinwheels.
- Cheese options: Pepper jack or Monterey jack adds extra flavor.
- Make ahead: Assemble pinwheels and refrigerate for up to 2 hours before baking.
If you want, I can also give a “bacon-wrapped jalapeño popper pinwheel” version for an even cheesier, crispier twist that’s perfect for parties.
Do you want me to do that?
