Easy Jalapeño Popper Pinwheels (Printable)

Crispy, cheesy appetizer with bacon and jalapeños wrapped in golden puff pastry

# What You'll Need:

→ Dairy & Cheese

01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese

→ Vegetables

03 - 2-3 medium fresh jalapeños, seeds removed, finely diced

→ Meats

04 - 4 slices cooked bacon, finely chopped

→ Pantry

05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon black pepper

→ Pastry

08 - 1 sheet refrigerated puff pastry, thawed

→ Egg Wash

09 - 1 large egg, beaten

# How To Make It:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Mix softened cream cheese, shredded cheddar, diced jalapeños, bacon, garlic powder, smoked paprika, and black pepper until well combined.
03 - Unroll puff pastry on lightly floured surface. Spread cheese mixture evenly, leaving 1/2-inch border along one long edge.
04 - Starting from opposite long side, tightly roll pastry into log. Pinch edge to seal.
05 - Slice log into 1/2-inch thick pinwheels. Place cut side up on prepared baking sheet, spacing slightly apart.
06 - Brush tops lightly with beaten egg.
07 - Bake for 15-18 minutes, or until golden brown and puffed.
08 - Cool for 5 minutes before serving.

# Expert Hints:

01 -
  • They look impressive but come together in under 30 minutes with just 7 simple ingredients
  • The creamy filling balances the heat perfectly, so even spice-averse friends keep reaching for more
  • You can prep them hours ahead and bake when guests arrive—no last-minute kitchen chaos
02 -
  • Work quickly once the puff pastry is out of the fridge—it becomes unmanageable when warm and soft
  • Use your sharpest knife and gentle sawing motions to cut clean pinwheels without squishing the log
  • The egg wash is purely cosmetic but absolutely worth the extra 30 seconds for that professional appearance
03 -
  • Freeze unbaked pinwheels on the baking sheet until firm, then transfer to a freezer bag for up to 3 months—bake frozen at 400°F for 20 to 22 minutes
  • If your pastry starts getting too soft while you're working, pop the whole thing in the freezer for 5 minutes to firm up again

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