Jalapeno Popper Pinwheels
Discover the simplicity of our Jalapeno Popper Pinwheels – an appetizer masterpiece ready in just 30 minutes. This easy-to-follow recipe features a sheet of puff pastry rolled with a mouthwatering jalapeno popper filling, resulting in spirally golden perfection.
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.