Jalapeno Popper Pinwheels Recipe

Introduction

Jalapeno Popper Pinwheels are a delicious, crowd-pleasing appetizer featuring a creamy, cheesy filling with a spicy kick wrapped in flaky puff pastry. These bite-sized treats are perfect for parties or a tasty snack anytime.

Ingredients

• 8 ounces cream cheese, room temperature
• 1 tablespoon dry ranch seasoning
• 1 cup (113 g) mild cheddar cheese, shredded
• 2 medium jalapeno peppers, seeded and finely diced
• 3 slices bacon, cooked and crumbled
• 1 sheet puff pastry, thawed according to package instructions
• Garlic Butter:
• 3 tablespoons unsalted butter, melted
• 1 teaspoon garlic, minced
• 1 teaspoon fresh parsley, finely chopped
• 1 teaspoon kosher salt

Instructions

1. Step 1: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Step 2: In a medium bowl, combine the cream cheese, ranch seasoning, cheddar cheese, diced jalapenos, and crumbled bacon. Set aside.
3. Step 3: On a lightly floured surface, roll out the puff pastry into a 9×12-inch rectangle.
4. Step 4: Spread the cream cheese mixture evenly over the dough, leaving about a ½ inch border along one long edge.
5. Step 5: Moisten the empty edge with water or beaten egg to help seal. Roll the dough tightly from the opposite long edge into a log. Press gently along the edge to seal.
6. Step 6: Using a sharp knife, slice the log into 12 equal pieces and place them cut-side up on the prepared baking sheet.
7. Step 7: Bake for 18-20 minutes until the pinwheels are golden brown and cooked through.
8. Step 8: While baking, prepare the garlic butter by melting butter with garlic, parsley, and kosher salt in a small saucepan over medium heat for 2-3 minutes.
9. Step 9: Remove the pinwheels from the oven and brush with the garlic butter. Serve warm.

Tips & Variations

• For less heat, use only one jalapeno or substitute with a milder pepper.
• Swap bacon for cooked sausage or omit for a vegetarian version.
• Try adding chopped green onions or a sprinkle of smoked paprika to the filling for extra flavor.
• Make sure the cream cheese is softened for easy mixing and spreading.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 5-7 minutes to retain crispiness. They can also be frozen before baking—place the sliced pinwheels on a tray, freeze until solid, then store in a freezer-safe bag for up to 2 months. Bake directly from frozen, adding a few extra minutes to baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the pinwheels, wrap them tightly, and refrigerate for up to 24 hours before baking. This makes them convenient for parties or gatherings.

What can I use instead of puff pastry?

If puff pastry isn’t available, crescent roll dough or biscuit dough can be used as a substitute, though the texture will be slightly different.

Jalapeno Popper Pinwheels Recipe

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4.8 from 60 reviews

Jalapeno Popper Pinwheels are a delightful appetizer featuring a creamy, cheesy filling with spicy diced jalapenos and crispy bacon all rolled inside flaky puff pastry. These golden-baked pinwheels are brushed with a flavorful garlic butter for a savory finish, perfect for parties or snack time.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 pinwheels 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 8 ounces cream cheese, room temperature
• 1 tablespoon dry ranch seasoning
• 1 cup (113 g) mild cheddar cheese, shredded
• 2 medium jalapeno peppers, seeded and finely diced
• 3 slices bacon, cooked and crumbled

Dough

• 1 sheet puff pastry, thawed according to package instructions

Garlic Butter

• 3 tablespoons unsalted butter, melted
• 1 teaspoon garlic, minced
• 1 teaspoon fresh parsley, finely chopped
• 1 teaspoon kosher salt

Instructions

1. Preheat the oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prepare for baking.
2. Mix the filling: In a medium bowl, combine the cream cheese, dry ranch seasoning, shredded cheddar cheese, diced jalapenos, and crumbled cooked bacon. Mix well to create a uniform filling.
3. Roll out puff pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a 9×12-inch rectangle to create a flat base for spreading the filling.
4. Spread the filling: Evenly spread the cream cheese mixture over the rolled-out dough, leaving about a ½ inch border of empty space along one long edge to help with sealing.
5. Seal and roll the dough: Wet the empty long edge of the dough with a little water or beaten egg to help seal. Starting at the opposite long edge, carefully roll the dough into a tight log and press along the seam to seal the roll.
6. Slice into pinwheels: Using a sharp knife, slice the rolled log into 12 equal pieces, creating individual pinwheels.
7. Bake the pinwheels: Arrange the pinwheels on the prepared baking sheet and bake for 18-20 minutes or until the puff pastry is golden brown and cooked through.
8. Prepare garlic butter: While the pinwheels bake, combine melted butter, minced garlic, chopped parsley, and kosher salt in a small saucepan over medium heat. Cook for 2-3 minutes until the butter is fully melted and fragrant.
9. Brush pinwheels with garlic butter: Once baked, remove the pinwheels from the oven and immediately brush the tops with the prepared garlic butter for added flavor and shine.
10. Serve warm: Serve the jalapeno popper pinwheels warm as a tasty appetizer or snack.

Notes

• For less heat, remove all seeds and membranes from jalapenos.
• Substitute bacon with turkey bacon or omit for a vegetarian version.
• Use frozen puff pastry; just be sure to thaw completely before rolling out.
• Can be made ahead and reheated in the oven to maintain crispness.
• Serve with ranch or sour cream for dipping if desired.

Keywords: jalapeno popper pinwheels, appetizer, puff pastry, bacon, jalapeno, cream cheese, party snack, baked pinwheels