Pinwheel jalapeño poppers are a delightful twist on a classic appetizer. They take all the best parts of a traditional jalapeño popper—the creamy filling, the spicy kick, and the savory bacon—and roll them into a fun, bite-sized pinwheel. This isn't just a gimmick; the pinwheel shape ensures that every single bite is perfectly balanced, with a little bit of spicy jalapeño, a whole lot of cheesy filling, and a crispy, salty finish.

This recipe is designed to be simple and incredibly satisfying. The filling is a classic blend of cream cheese and spices, but the secret lies in the way it's layered onto a puff pastry or bacon-wrapped base before being rolled and sliced. The result is a beautiful, spiral-shaped appetizer that's perfect for a party, game day, or any occasion that calls for a little bit of extra fun and flavor.

Pinwheel Jalapeño Poppers—Bite-Sized Flavor Rolls

Yields: About 12 pinwheels Prep time: 15 minutes Cook time: 20-25 minutes

Ingredients

  • 1 package (8 ounces) cream cheese, softened

  • ½ cup shredded sharp cheddar cheese

  • 1 tablespoon minced jalapeño (see instructions)

  • 4-6 slices cooked bacon, crumbled

  • ½ teaspoon garlic powder

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 sheet frozen puff pastry, thawed (or you can use a pizza dough)

  • Egg wash (1 egg beaten with 1 tablespoon water)

  • Optional Toppings:

    • Thinly sliced jalapeño rings

    • Everything bagel seasoning

    • Melted butter for brushing

Instructions

1. Prepare the Filling

  1. Mince the Jalapeño: Wear gloves and carefully mince one jalapeño. For less heat, remove the seeds and white membrane first. For more heat, leave them in.

  2. Combine Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, minced jalapeño, garlic powder, salt, and pepper. Mix until all ingredients are well combined.

2. Prepare the Puff Pastry

  1. Roll it out: On a lightly floured surface, roll the thawed puff pastry sheet into a large rectangle, about 10x12 inches.

  2. Spread the Filling: Spread the cream cheese mixture evenly over the entire surface of the puff pastry, leaving a small ½-inch border along one of the long edges.

3. Roll and Slice

  1. Roll: Starting from the long side opposite the empty border, tightly roll the puff pastry into a log. You want it to be as tight as possible to ensure a beautiful pinwheel shape.

  2. Seal: Brush the empty border with the egg wash to help seal the seam.

  3. Chill: For easier slicing, wrap the log in plastic wrap and place it in the freezer for 15-20 minutes, or in the refrigerator for at least 30 minutes.

  4. Slice: Using a sharp knife, slice the chilled log into ½-inch thick rounds.

4. Bake to Perfection

  1. Preheat Oven: Preheat your oven to 400°F (200°C).

  2. Arrange: Place the pinwheels cut side up on a baking sheet lined with parchment paper. Leave a little space between each one.

  3. Brush: Lightly brush the tops of the pinwheels with the remaining egg wash (or a little melted butter).

  4. Bake: Bake for 20-25 minutes, or until the pastry is golden brown and puffy and the filling is bubbly.

5. Serve

  • Let the pinwheels cool for a few minutes before serving, as the filling will be very hot. Serve warm.

Tips and Variations

  • Bacon Wrapped Option: Instead of puff pastry, you can wrap a strip of bacon around each jalapeño slice (without the breading). Secure with a toothpick and bake at 400°F (200°C) until the bacon is crispy.

  • Make it Spicier: You can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cream cheese filling.

  • Cheese Swap: Feel free to swap out the cheddar for a different cheese, like Pepper Jack for a spicy kick or smoked Gouda for a richer flavor.

  • Make Ahead: You can prepare the filled and rolled log up to a day in advance. Store it, tightly wrapped, in the refrigerator and simply slice and bake when you're ready to serve.