Description
These Jalapeno Popper Pinwheels are a delightful twist on the classic appetizer, combining creamy, spicy, and savory flavors in a flaky puff pastry. Perfect for parties or snacking!
Ingredients
Units
Scale
Cream Cheese Filling:
- 8 ounces cream cheese, room temperature
- 1 tablespoon dry ranch seasoning
- 1 cup (113 g) mild cheddar cheese, shredded
- 2 medium jalapeno peppers, seeded and finely diced
- 3 slices bacon, cooked and crumbled
Garlic Butter:
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic, minced
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon kosher salt
For Assembly:
- 1 sheet puff pastry, thawed according to package instructions
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Prepare Filling: In a medium bowl, combine cream cheese, ranch seasoning, cheddar cheese, jalapenos, and bacon. Set aside.
- Roll Out Dough: On a floured surface, roll the puff pastry into a 9×12-inch rectangle.
- Add Filling: Spread the cream cheese mixture over the dough, leaving a border. Roll the dough tightly into a log.
- Slice and Bake: Cut the log into 12 pieces, place on the baking sheet, and bake for 18-20 minutes until golden.
- Make Garlic Butter: In a saucepan, melt butter and add garlic, parsley, and salt. Cook briefly.
- Brush and Serve: Brush the baked pinwheels with garlic butter and serve warm.
Notes
- For added heat, leave some jalapeno seeds in the filling.
- These pinwheels can be made ahead and reheated before serving.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 215
- Sugar: 1g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
