Description
Unleash flavor with our easy Jalapeno Popper Pinwheels recipe, perfect for any occasion. Follow our step-by-step guide for the best flavor and an easy-to-bake experience that everyone will love.
Ingredients
- 1 sheet (10 oz) puff pastry, thawed
- 8 oz full-fat cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2–3 jalapeños, finely diced (seeds and membranes removed for less heat)
- 4 slices bacon, cooked crisp and crumbled (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 large egg, whisked with 1 tbsp water (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unroll the thawed puff pastry onto a lightly floured surface or parchment paper. Gently roll to a 10×12 or 12×12 inch rectangle if needed.
- In a medium bowl, combine softened cream cheese, shredded cheddar, Monterey Jack, diced jalapeños, crumbled bacon (if using), garlic powder, and onion powder. Mix well until evenly combined.
- Spread the cream cheese mixture evenly over the entire surface of the puff pastry, leaving a ½-inch border along one of the longer edges.
- Starting from the long edge opposite the border, tightly roll the puff pastry into a log. Pinch the seam closed to seal.
- Optional: Chill the log in the refrigerator for 15-20 minutes for easier slicing.
- Using a sharp knife, slice the log into ¾-inch to 1-inch thick rounds. Place pinwheels cut-side up on the prepared baking sheet, leaving space between each.
- Brush the tops and sides of each pinwheel with the egg wash.
- Bake for 15-20 minutes, or until golden brown and puffed.
- Serve warm and enjoy your delicious Easy Jalapeno Popper Pinwheels!
- Prep Time: 15 mins
- Cook Time: 20 mins