Baked Jalapeño Popper Pinwheels
Spicy, cheesy, and crispy Jalapeño Popper Pinwheels baked to golden perfection—perfect for parties or a fun snack!
Ingredients
- 1 package crescent roll dough (or puff pastry)
- 8 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 3 jalapeños, finely chopped (seeds removed for milder heat)
- 4 slices cooked bacon, crumbled
- 1 tsp garlic powder
- ½ tsptsp onion powder
- ½ smoked paprika
- 1 tbsp chopped fresh cilantro or parsley (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a bowl, mix cream cheese, cheddar cheese, mozzarella cheese, chopped jalapeños, bacon, garlic powder, onion powder, and smoked paprika until well combined.
- Roll Out Dough: Unroll the crescent roll dough or puff pastry onto a lightly floured surface. If using crescent rolls, pinch the seams together to form a solid sheet.
- Spread the Filling: Evenly spread the jalapeño popper mixture over the dough, leaving a small border around the edges.
- Roll and Slice: Carefully roll the dough into a tight log, then slice into ½-inch thick pinwheels.
- Bake: Place pinwheels on the prepared baking sheet, brush the tops with the beaten egg, and bake for 12-15 minutes or until golden brown and crispy.
- Cool & Serve: Allow the pinwheels to cool for 5 minutes before serving. Garnish with chopped cilantro or parsley if desired.
Notes
- For extra crispiness, bake the pinwheels on a wire rack over a baking sheet.
- If you prefer less heat, use pickled jalapeños instead of fresh ones.
- These pinwheels taste great with a side of ranch dressing or sour cream for dipping!