These Jalapeño Popper Bacon Pinwheels are a fantastic appetizer that brings all the beloved flavors of jalapeño poppers into a fun, flaky, and bite-sized format. Creamy, cheesy, and with a kick of spice from fresh jalapeños and savory bacon, all wrapped in buttery puff pastry, they’re sure to be a hit at any gathering.
Yumminess! Learnt about this 6 years ago and it’s still on our menu!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Puff pastry | 1 sheet (thawed) |
| Cream cheese, softened | 4 oz |
| Shredded cheddar cheese | 1/2 cup |
| Jalapeños, seeded and finely chopped | 2 |
| Bacon, cooked and crumbled | 6 slices |
| Egg, beaten | 1 (for egg wash) |
Instructions:
- Preheat Oven & Prep Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll Out Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface to smooth out any creases and ensure an even thickness.
- Prepare Filling: In a bowl, mix together the softened cream cheese, shredded cheddar cheese, finely chopped jalapeños, and cooked and crumbled bacon until all ingredients are well combined.
- Spread Filling: Spread the cream cheese mixture evenly over the entire surface of the puff pastry, leaving a small border (about 1/2 inch) around the edges.
- Roll Log: Starting from one of the long sides, carefully roll the puff pastry into a tight log. Ensure it’s rolled snugly to prevent gaps.
- Slice & Arrange: Using a sharp knife, slice the log into 1/2-inch thick rounds. Place the sliced pinwheels on the prepared baking sheet, leaving a little space between each one.
- Egg Wash & Bake: Brush the tops of the pinwheels with the beaten egg (egg wash) to help them achieve a beautiful golden finish during baking. Bake in the preheated oven for 15-18 minutes, or until the pinwheels are puffed up and golden brown.
- Cool & Serve: Allow them to cool slightly on the baking sheet before serving.
Enjoy these spicy, cheesy, and utterly addictive Jalapeño Popper Bacon Pinwheels!