Jalapeno Popper Pinwheels are an easy-to-make appetizer that features a sheet of puff pastry rolled with a jalapeno popper filling, then cut and baked to a spirally golden flakey perfection. For even more flavor, garlic butter is brushed on top for an addicting appetizer perfect for your next party or gathering. I will also let you know how to make these in an air fryer! It’s a fun and flavorful twist on my Cheesy Bacon Chicken Pinwheels!
Ingredients & Substitutions
Puff Pastry: You will need one sheet of puff pastry for this appetizer. Thaw the sheet according to package instructions. Or, you could use make a homemade puff pastry featured in my Apple Turnover recipe. Another option would be to use a sheet of crescent roll dough.
Filling: The filling is a mixture of cream cheese, dry ranch seasoning mix, cheddar cheese, jalapeno peppers, and cooked and crumbled bacon.
Garlic Butter: For even more flavor, brush the garlic butter over the tops of the baked pinwheels. I highly recommend you don’t skip this step! But if you don’t want to add butter, try a dip like jalapeno ranch dressing.
Can I Make These Pinwheels Ahead of Time?
Sure! You can certainly get the pinwheels assembled in advance. To do so, prepare the filling and spread it over the rolled-out dough. Roll the dough tightly into a log and wrap it with plastic wrap. Store it in the refrigerator until ready to bake, up to 24 hours. When ready to bake, cut the log into equal-sized rounds and bake according to the instructions. Brush the baked pinwheels with garlic butter.
Storing Jalapeno Popper Pinwheels
If you have any pinwheels left over, store them in an airtight container in the refrigerator for up to three days. Or, freeze the jalapeno popper pinwheels in a freezer-safe container for up to 3 months. To reheat, warm them up in the oven for about 10 minutes or in the air fryer for 2-3 minutes.
Jalapeno Popper Pinwheels
- 8 ounces cream cheese, room temperature
- 1 tablespoon dry ranch seasoning
- 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
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic, minced
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon kosher salt
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a medium bowl mix together cream cheese, ranch seasoning, cheddar cheese, jalapenos, and bacon. Set aside while you prepare the puff pastry.
- On a lightly floured work surface, roll the puff pastry dough out into a 9×12-inch rectangle.
- Spread the cream cheese mixture over the dough, leaving about a ½ inch of empty space on the long edge.
- Wet the empty edge of the dough with water (or a beaten egg). This will help the dough stay together when rolled. Roll the dough into a tight log, starting on the opposite long edge. Press gently along the edge to hold it together.
- Using a sharp knife, carefully 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 over the baked pinwheels and serve warm.
Did you make this recipe?
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