Easy Jalapeno Popper Pinwheels – a delightful appetizer crafted with care and bursting with flavor! This quick and straightforward recipe showcases a sheet of puff pastry rolled around a delicious blend of cream cheese, dry ranch seasoning, cheddar cheese, jalapeno peppers, and crispy bacon. Baked to a golden, flaky perfection, these pinwheels are elevated to irresistible heights with a luscious garlic butter glaze. If you are looking for more easy appetizers, check out our amazing shrimp nachos!
Ingredients & Substitutions
- Puff Pastry: Use a thawed sheet of puff pastry, following package instructions. Alternatively, consider homemade puff pastry or crescent roll dough.
- Filling: Indulge in a mixture of cream cheese, dry ranch seasoning, cheddar cheese, jalapeno peppers, and bacon for a mouthwatering filling.
- Garlic Butter: Elevate the flavor by brushing garlic butter over the baked pinwheels. For an alternative, try a dip like our queso blanco!
Can I Make These Ahead of Time?
Absolutely! Prep the Jalapeno Popper Pinwheels in advance by rolling the dough with the filling, then refrigerate the log wrapped in plastic wrap for up to 24 hours. When it’s time to cook, slice the log into rounds, bake, and finish with a garlic butter brush for a delightful treat.
How to Store Leftovers
Store these pinwheels in an airtight container in the refrigerator for up to three days. Freeze them in a freezer-safe container for up to 3 months. When ready to enjoy again, reheat in the oven for 10 minutes or in the air fryer for a quick 2-3 minutes.
Jalapeno Popper Pinwheels
Ingredients
- 8 ounces cream cheese, room temperature
- 1 tablespoon dry ranch seasoning, homemade or store-bought
- 1 cup (113 g) cheddar cheese, shredded
- 2 medium jalapeno peppers, seeded and finely diced
- 3 slices bacon, cooked and crumbled
- 1 sheet puff pastry, thawed according to package instructions
Garlic Butter
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic, minced
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- In a medium bowl, mix cream cheese, ranch seasoning, cheddar cheese, jalapenos, and bacon. Set aside.
- On a lightly floured surface, roll the puff pastry into a 9×12-inch rectangle.
- Spread the cream cheese mixture over the dough, leaving a ½-inch empty space on the long edge.
- Wet the empty edge with water or beaten egg to help the dough stick together. Roll the dough into a tight log, starting from the opposite long edge. Press gently along the edge to secure.
- Use a sharp knife to slice the log into 12 equal-sized pieces.
- Bake for 18-20 minutes or until the dough is golden brown.
- In a small bowl, combine melted butter, garlic, parsley, and salt.
- Brush the garlic butter over the baked pinwheels and serve warm.
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