Jalapeño Popper Pinwheels
Ingredients
1 sheet Puff pastry (thawed)
4 oz Cream cheese (softened)
1/2 cup Sharp cheddar cheese (shredded)
4 slices Bacon (cooked and crumbled)
2-3 Large jalapeños (sliced into thin rounds)
1 Egg (beaten for egg wash)
Optional: Garlic powder or honey for drizzling
Instructions
Prep the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
Mix the Filling: In a small bowl, whip the softened cream cheese with the shredded cheddar. If you like a little extra flavor, stir in a pinch of garlic powder.
Assemble: Roll out the puff pastry sheet on a lightly floured surface into a rectangle. Spread the cream cheese mixture evenly across the pastry, leaving a 1/2-inch border at the top.
Layer: Sprinkle the crumbled bacon over the cheese. Place the jalapeño rounds in rows across the surface.
Roll and Slice: Carefully roll the pastry into a tight log. Use a sharp serrated knife to slice the log into 1-inch thick rounds.
Bake: Place the pinwheels on the baking sheet. Brush the pastry edges with the beaten egg for that signature golden shine. Bake for 18–22 minutes until the pastry is puffed and deeply golden.
Serve: Let them cool for 5 minutes so the cheese sets.
Pro Tip: For a “sweet heat” finish, drizzle the warm pinwheels with a bit of hot honey right before serving.