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Jalapeño Popper Pinwheels: A Spicy Twist on a Classic Appetizer

These crispy, cheesy, and slightly spicy Jalapeño Popper Pinwheels are the perfect party appetizer. Made with flaky puff pastry, a creamy jalapeño-cheddar filling, and a savory garlic butter glaze, they are irresistibly delicious and easy to make!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pinwheels
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

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 Glaze:
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon garlic minced
  • 1 teaspoon fresh parsley finely chopped
  • 1 teaspoon kosher salt

Method
 

  1. Preheat & Prep – Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix the Filling – In a medium bowl, combine cream cheese, ranch seasoning, cheddar cheese, jalapeños, and bacon. Stir until well blended.
  3. Roll It Out – On a lightly floured surface, roll the puff pastry into a 9×12-inch rectangle.
  4. Spread & Roll – Evenly spread the jalapeño popper mixture over the pastry, leaving about ½ inch of space along one long edge. Wet this edge with water or beaten egg to help seal the roll.
  5. Slice & Bake – Roll the pastry into a tight log and gently press the seam to secure. Using a sharp knife, slice into 12 equal pieces. Place them on the prepared baking sheet and bake for 18-20 minutes until golden brown.
  6. Prepare the Garlic Butter – While the pinwheels bake, melt butter in a small saucepan over medium heat. Stir in garlic, parsley, and salt, cooking for 2-3 minutes.
  7. Finish & Serve – Once baked, brush the warm pinwheels with the garlic butter glaze. Serve immediately and enjoy!

Notes

  • For an extra spicy kick, leave some jalapeño seeds in the filling.
  • Can be made ahead and refrigerated before baking.
  • Air fryer option: Cook at 375°F for 10-12 minutes for an ultra-crispy texture.