Description
Flaky Jalapeño & Cheese Pinwheels with cream cheese, bacon, and garlic butter—an easy appetizer everyone loves.
Ingredients
Scale
Pinwheels
- 8 ounces cream cheese, room temperature
- 1 tablespoon dry ranch seasoning
- 1 cup (113 g) mild cheddar cheese, shredded
- 2 medium jalapeño peppers, seeded and finely diced
- 3 slices bacon, cooked and crumbled
- 1 sheet puff pastry, thawed according to package instructions
Garlic Butter
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic, minced
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 200°C / 400°F and line a baking sheet with parchment paper.
- In a bowl, mix the softened cream cheese and dry ranch seasoning until smooth.
- Fold in shredded cheddar cheese, diced jalapeños, and crumbled bacon until evenly combined.
- Roll out the puff pastry sheet on a lightly floured surface.
- Spread the cheese mixture evenly over the pastry, leaving a small border along one edge.
- Roll the pastry tightly into a log, starting from the filled edge.
- Slice the log into 1–1½ cm (½-inch) rounds and place them cut-side up on the baking sheet.
- In a small bowl, mix melted butter, minced garlic, parsley, and salt.
- Brush the garlic butter generously over each pinwheel.
- Bake for 18–22 minutes, or until golden brown and puffed. Serve warm.
Notes
Chill the rolled pastry for 10 minutes before slicing for cleaner cuts.
Remove all jalapeño seeds for milder heat, or leave some in for extra spice.