Jalapeno Popper Pinwheel Perfection
These Jalapeno Popper Pinwheels are the perfect appetizer for any gathering. Creamy cheese, spicy jalapenos, and flaky puff pastry combine for an irresistible flavor combination that's easy to make and always a crowd-pleaser.
Equipment
- Large bowl
- Measuring cups and spoons
- Cutting board
- sharp knife
- Baking Sheet
- Parchment paper
- Rolling Pin
- Whisk
- Small bowl
- Oven
Ingredients
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 2-3 jalapenos, finely diced
- 4-6 slices bacon, cooked and crumbled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 large egg, beaten
- Everything bagel seasoning optional
- All-purpose flour, for dusting
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapenos, crumbled bacon, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Lightly flour a clean surface.
- Unfold one sheet of puff pastry onto the floured surface. Gently roll it out into a 12x10 inch rectangle.
- Spread half of the cream cheese mixture evenly over the puff pastry, leaving a small border (about 1/2 inch) along one long edge.
- Starting from the opposite long edge, tightly roll the puff pastry up like a jelly roll. Press the seam to seal it.
- Repeat steps 4-7 with the second sheet of puff pastry and the remaining cream cheese mixture.
- Using a sharp knife, slice each roll into 1/2-inch thick pinwheels.
- Place the pinwheels on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops of the pinwheels with the beaten egg.
- Sprinkle with everything bagel seasoning (if using).
- Bake for 18-22 minutes, or until the pinwheels are golden brown and puffed up.
- Let the pinwheels cool slightly on the baking sheet before serving.
Notes
For best results, ensure the cream cheese is fully softened. Adjust the amount of jalapenos to your preferred spice level. Chilling the rolled pinwheels for 30 minutes before slicing makes them easier to cut. Leftover pinwheels can be stored in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes or until warmed through. For a golden brown top, brush the pinwheels with egg wash before baking.