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.
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 30 minutesminutes
Servings: 32Pinwheels
Calories: 99
Course: Appetizer
Ingredients
2sheetspuff pastry, thawed, store bought
1egg, whisked
Filling
1clovegarlic , finely minced or shredded
8ouncescream cheese, softened
4jalapeno peppers, seeded and diced
1/4cupcheddar cheese, shredded
1/4cupmozzarella cheese, shredded, or monterrey jack
8slicesbacon, cooked and crumbled
3tbspgreen onion, chopped, approximately 3 green onions
Instructions
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.