Cheesy Jalapeño Popper Pinwheels
These cheesy jalapeño popper pinwheels incorporate everything you love about a traditional jalapeño popper, all wrapped up in sweet puff pastry dough!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
- ½ cup mozzarella cheese
- ¼ cup monterey jack cheese
- ¼ cup cheddar cheese
- 8 oz cream cheese softened
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon onion powder
- salt and pepper to taste
- 3 jalapeño peppers seeded/de-membraned and diced small
- 3-4 slices crispy bacon roughly chopped (about ½-3/4 cup)
- 1 sheet puff pastry
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a small bowl, mix all cheese together and reserve ¼ cup. Set aside.
In a large bowl, beat cream cheese, and spices until smooth. Fold in cheese, diced jalapeño and bacon until evenly distributed.
Roll up dough length-wise and slice into 1" pieces. Place on prepared baking sheet and top each round with reserved cheese.
Bake for 12-15 minutes, until lightly browned and dough is cooked through.
Storage instructions: Store in an airtight container in the refrigerator. To reheat: bake at 350°F until heated through and crispy.
Freezing Instructions: Freeze cooled pinwheels in a resealable freezer-safe bag for up to 3 months. Bake straight from freezer at 350°F until heated through and crispy.