Whipped these up for game nights, and the crowd devoured them!

These appetizers take everything you love about a jalapeño popper and wrap it in flaky, buttery puff pastry. They are the perfect bite-sized snack for game days or holiday gatherings.

Jalapeño Popper Bacon Pinwheels

Ingredients:

How To Make Jalapeño Popper Bacon Pinwheels:

Step 1: Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure the cheese doesn’t stick to the pan.

Step 2: Roll the Pastry: On a lightly floured surface, gently roll out the 1 sheet of thawed puff pastry. Your goal is to smooth out the creases so you have an even rectangle for spreading.

Step 3: Mix the Filling: In a medium mixing bowl, combine the 4 oz of softened cream cheese, 1/2 cup shredded cheddar, 2 chopped jalapeños, and 6 slices of crumbled bacon. Stir until the mixture is uniform and creamy.

Step 4: Spread and Roll: Spread the cream cheese mixture evenly across the puff pastry, leaving about a 1/4-inch border around the edges. Starting from one of the long sides, carefully roll the pastry into a tight, uniform log.

Step 5: Slice: Using a sharp or serrated knife, slice the log into rounds approximately 1/2-inch thick. Place the rounds onto the prepared baking sheet, leaving about an inch of space between them.

Step 6: Egg Wash and Bake: Brush the tops of each pinwheel with the 1 beaten egg. This step is essential for achieving that professional golden-brown shine. Bake for 15–18 minutes, or until the pastry is puffed and golden.

Step 7: Cool and Serve: Allow the pinwheels to cool on the baking sheet for a few minutes so the cheese can set slightly before you move them to a serving platter.