Jalapeño Popper Bacon Pinwheels

About This Recipe

Jalapeño Popper Bacon Pinwheels are a savory baked appetizer that combines the classic flavors of a jalapeño popper — cream cheese, cheddar, jalapeño, and bacon — all wrapped in a light, flaky pastry and sliced into individual spirals. The pinwheels are made by rolling the filling inside a sheet of puff pastry or crescent dough, then cutting the log into rounds before baking until golden and crisp. This recipe delivers the familiar taste of a stuffed jalapeño in an easy-to-serve, hand-held form.

Why You’ll Love This Recipe

• All-in-one flavor: Creamy, spicy, smoky, and salty come together in every bite.
• Crowd-pleasing presentation: Perfect spirals look impressive on any appetizer table.
• Make-ahead friendly: Assemble and refrigerate or freeze until ready to bake.
• Customizable heat: Easily adjust the amount of jalapeño to suit your preference.
• No deep frying: Baked in the oven, less mess than traditional poppers.

Ingredients

• 1 sheet (about 240–250 g) frozen puff pastry, thawed according to package directions (or 1 can (8 oz) refrigerated crescent dough sheet)
• 8 oz (226 g) cream cheese, softened
• 1 cup (100 g) shredded sharp cheddar cheese
• 4 slices thick-cut bacon, cooked until crispy and finely crumbled
• 2–3 fresh jalapeño peppers, seeded and minced (about ⅓ cup)
• 2 tablespoons chopped fresh chives or green onion tops (optional, for freshness)
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika (optional)
• 1 large egg, beaten (for egg wash)
• Everything bagel seasoning or flaky sea salt, for sprinkling (optional)

* If using crescent rolls, press seams together to form a solid rectangle.

Step by Step Instructions

1. Prepare the filling: In a medium bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, minced jalapeño, chives (if using), garlic powder, and smoked paprika. Stir until completely blended. Set aside.
2. Roll out the dough: On a lightly floured surface, unfold or roll the puff pastry (or crescent sheet) into a 10×12-inch rectangle (about ¼ inch thick). If the dough is too cold, let it rest for 5 minutes to prevent cracking.
3. Spread the filling: Using an offset spatula, spread the cream cheese mixture evenly over the entire surface of the dough, leaving a ½-inch border along the top long edge (this helps seal the log).
4. Roll tightly: Starting from the long edge closest to you, roll the dough away from you into a firm, even log. Keep the roll snug but not so tight that filling squeezes out. Pinch the seam gently to seal.
5. Chill the log: Wrap the rolled log in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This step firms the dough, making it much easier to slice clean rounds.
6. Preheat oven: Position racks in the center and preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
7. Slice pinwheels: Unwrap the chilled log and place on a cutting board. Using a sharp serrated knife, trim off the very ends (about ¼ inch) for even spirals. Slice the log into ½-inch thick rounds. If the dough squishes, pause and chill again briefly.
8. Arrange and brush: Place pinwheels on the prepared baking sheet, spacing about 1½ inches apart. Brush the tops lightly with beaten egg, then sprinkle with everything bagel seasoning or a pinch of salt if desired.
9. Bake: Bake for 16–20 minutes, or until the pastry is puffed, deeply golden, and the filling is bubbly. Rotate the pan halfway through for even browning.
10. Cool and serve: Let pinwheels cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

FAQ

Can I use pre-cooked bacon bits?

Yes, but for best texture and smoky flavor, crisp freshly cooked bacon and crumble it. Pre-packaged bacon bits are often dry and lack the same richness.

How do I keep the pinwheels from unrolling while baking?

Chilling the rolled log thoroughly before slicing is key. Also, place the pinwheels with the seam side down on the baking sheet; this helps them stay closed.

Are these very spicy?

The heat depends on the jalapeños. For mild pinwheels, remove all seeds and membranes. For extra heat, leave some seeds or add a pinch of cayenne to the filling.

Can I make these gluten-free?

Substitute gluten-free puff pastry (available in some specialty stores) or use a gluten-free crescent-style dough. Ensure all other ingredients are gluten-free.

You Must Know

• Dough temperature matters: Work with cold but pliable puff pastry. If it becomes too warm while assembling, slide it onto a baking sheet and refrigerate for 10–15 minutes before rolling further.
• Slice with a gentle sawing motion: A serrated knife prevents crushing the delicate layers. Clean the knife between slices if filling sticks.
• Even thickness: Try to slice all pinwheels the same thickness (about ½ inch) so they bake uniformly.
• Egg wash for shine: The egg wash gives a beautiful golden crust. For extra crispness, you can also sprinkle with a little flaky salt just before baking.

Storage Tips

Refrigerate unbaked: After slicing, arrange pinwheels on a parchment-lined tray, cover tightly with plastic, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 1–2 extra minutes if needed.

Freeze unbaked: Place sliced pinwheels (not touching) on a baking sheet and freeze until solid, then transfer to a freezer bag or airtight container. Freeze for up to 2 months. Bake from frozen at 400°F for 20–24 minutes, no need to thaw.

Store baked leftovers: Keep cooled pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–8 minutes to restore crispness (microwaving will make them soft).