Cheesy Jalapeño Popper Pinwheels

Detail

These cheesy jalapeño popper pinwheels are creamy, spicy, and golden on the outside. They’re perfect as an appetizer, party snack, or quick game-day treat.

Ingredients

1 sheet refrigerated puff pastry or crescent-roll dough
8 oz (225 g) cream cheese, softened
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2–3 fresh jalapeños, finely chopped
4 slices cooked bacon, crumbled
½ teaspoon garlic powder
¼ teaspoon black pepper
1 egg, beaten, optional for brushing

Method

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix the softened cream cheese, cheddar, mozzarella, jalapeños, bacon, garlic powder, and black pepper until well combined.
Roll the pastry into a rectangle on a lightly floured surface.
Spread the cheese mixture evenly over the pastry, leaving about ½ inch around the edges.
Starting from one long side, tightly roll the pastry into a log.
Refrigerate the roll for 10–15 minutes to make slicing easier.
Cut into slices about ¾ inch thick.
Arrange the pinwheels on the baking sheet with a little space between them.
Brush the tops with beaten egg if desired.
Bake for 15–20 minutes, until puffed and golden brown.
Let them cool for 5 minutes before serving.

Tips

Remove the jalapeño seeds and membranes for a milder flavor.
Add extra jalapeños or a pinch of cayenne for more heat.
Make sure the cream cheese is softened so the filling spreads easily.
Chill the rolled pastry before slicing for cleaner, prettier pinwheels.

Serving Idea

Serve warm with ranch dressing, sour cream, or a cool avocado dip for dipping.