Jalapeno Popper Pinwheels are a fun appetizer that are so easy to make! A twist on the classic jalapeno popper that combines bacon, cheese, garlic and puff pastry.
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Jalapeno Popper Pinwheels Recipe
Everything about jalapeno poppers is so delicious! What’s not to love about the combination of cream cheese, jalapenos, bacon and garlic. The only challenge is, that when trying to make classic stuffed jalapeno poppers there is a lot of prep work.
Instead, our jalapeno popper pinwheels are super quick and easy to make! They are perfect for get togethers, game night and pot lucks. Don’t worry about the spice level, jalapenos are a mild pepper so they are always a crowd pleaser.
What are Jalapeno Popper Pinwheels?
This is a twist on the classic jalapeno popper. First a jalapeno popper spread is made with a combination of cream cheese, jalapenos, bacon, garlic, green onion, cheddar and mozzarella. The mixture is spread over store bought puff pastry and then rolled to create the pinwheels.
Once they are baked the puff pastry is light and crispy and the jalapeno filling is creamy. It is a simply irresistible appetizer that is always a crowd pleaser.
What to Serve with Jalapeno Popper Pinwheels
- Olive Garden Zuppa Toscana
- Chicken Costoletta (Cheesecake Factory Copycat)
- Chicken Bacon Ranch Pasta
- Mexican Street Corn Pasta Salad
What is in Jalapeno Popper Pinwheels?
- Puff Pastry – one of my favorite ingredients to whip up a quick appetizer. This light and airy dough is not only budget friendly, but also simple to use and absolutely delicious!
- Jalapenos – these are a mild pepper with an amazing flavor! Once the seed are removed they are not overly spicy.
- Bacon – a classic ingredient in jalapeno poppers. Cooked bacon is crumbled into bite sized pieces for these pinwheels.
- Cream Cheese – the base of the jalapeno popper filling. Cream cheese is the perfect cheese for a filling for pastries as it does not fully melt when cooked.
- Cheddar Cheese – for added cheesy flavour.
- Mozzarella Cheese – this adds a stringy melty texture to the filling.
- Green Onion – I love green onions paired with jalapenos!
- Garlic – extra garlicky jalapeno poppers are so delicious.
- Egg – puff pastry is light and airy once baked. To keep it golden brown and shiny whisked egg is brushed over the pinwheels before baking.
- Salt, Pepper
How to Make Jalapeno Popper Pinwheels
Full Printable Recipe at Bottom of Page
1 Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
2 In a large bowl combine the filling ingredients, mix until evenly combined.
3 On a lightly floured piece of parchment paper or kitchen counter, roll out each puff pastry into a 10×12-inch rectangle.
4 Divide the jalapeno popper mixture evenly between the two sheets of puff pastry, leaving a 1/4-inch border on both long ends.
5 Starting at a long end, roll each puff pastry into a tight log. Press the edges together to seal. Wrap each in plastic wrap, and refrigerate them, seam side down, for 15-30 minutes.
6 Using a sharp knife, cut the puff pastry log into 1/2 inch slices, 12 slices per log. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart.
7 In a small bowl whisk the egg, Brush the whisked egg on the sides of the pinwheels and gently over the tops.
8 Bake until golden brown, rotating and switching the pans halfway through, about 20-25 minutes.
9 Let cool slightly for 4 – 5 minutes before serving.
Tips for the Best Jalapeno Popper Pinwheels
- Filling – Allow cream cheese to soften at room temperature or microwave for 10-15 seconds to make it softer to combine. If you prefer a less spicy appetizer, be sure to remove all seeds and ribs (these are the white lines inside the pepper that the seeds grow on) from the peppers.
- Puff Pastry – thaw puff pastry in the fridge before using. To ensure the pastry does not stick, lightly flour your kitchen counter or cutting board. Lightly brush the pastries with egg wash before baking to ensure a nice golden brown color.
FAQs Jalapeno Popper Pinwheels
Air Fryer – Preheat Air Fryer to 400˚F. Add to the air fryer basket or tray and cook for 2-3 minutes, or until warmed through.
Oven – Preheat oven to 375˚F. Place on a baking sheet lined with parchment paper and cook for 4-5 minutes, or until warmed through.
Microwave – microwave for 30 seconds. Note this method will not make them crispy again.
Refrigerate in air tight container in the fridge up to 3 days, or freeze for up to 3 months.
I recommend only making this recipe up to 2 days in advance. Reheat in the oven or air fryer before serving and enjoy.
Cooked pinwheels can be frozen for up to 3 months in an air tight container or Ziploc bag. If freezing in a container, add a piece of parchment paper between layers to prevent them from sticking together. Allow pinwheels to thaw in the fridge overnight and reheat with the above steps.
More Jalapeno Recipes you will Love!
- Jalapeno Popper Pull Apart Garlic Bread
- Jalapeno Popper Chicken Dip
- Bacon Wrapped Armadillo Eggs
- Jalapeno Popper Egg Rolls
- Jalapeno Popper Wonton Cups
Jalapeno Popper Pinwheels
- 2 sheets puff pastry, thawed, store bought
- 1 egg, whisked
- 1 clove garlic , finely minced or shredded
- 8 ounces cream cheese, softened
- 4 jalapeno peppers, seeded and diced
- 1/4 cup cheddar cheese, shredded
- 1/4 cup mozzarella cheese, shredded, or monterrey jack
- 8 slices bacon, cooked and crumbled
- 3 tbsp green onion, chopped, approximately 3 green onions
- Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
- In a large bowl combine the filling ingredients, mix until evenly combined.
- On a lightly floured piece of parchment paper or kitchen counter, roll out each puff pastry into a 10×12-inch rectangle.
- Divide the jalapeno popper mixture evenly between the two sheets of puff pastry, leaving a 1/4-inch border on both long ends.
- Starting at a long end, roll each puff pastry into a tight log. Press the edges together to seal. Wrap each in plastic wrap, and refrigerate them, seam side down, for 15-30 minutes.
- Using a sharp knife, cut the puff pastry log into 1/2 inch slices, 16 slices per log. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart.
- In a small bowl whisk the egg, Brush the whisked egg on the sides of the pinwheels and gently over the tops.
- Bake until golden brown, rotating and switching the pans halfway through, about 20-25 minutes.
- Let cool for 4-5 minutes before serving. Enjoy!