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Jalapeno popper pinwheel on a plate stacked.
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5 from 1 vote

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
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Author: Jessica

Ingredients

  • 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
  • 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

Instructions

  • 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.

Notes

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.