Picture golden spirals emerging from the oven, their flaky layers blooming like petals, edges blistered and crisp.
Imagine ribbons of emerald spinach and melted mozzarella marbled through creamy, garlicky cheese, while smoky bacon perfumes the air with a cozy, brunch‑at‑home aroma.
These pinwheels are my comfort cure: bite-sized, buttery, and blissfully satisfying without fuss. They matter to me because they turn simple ingredients into a little celebration—no silverware, no stress, just warm, flaky goodness.
One hectic evening before guests arrived early, a tray of these saved the day; they baked while I set the table, and everyone thought I’d planned it that way.
They’re perfect for busy weeknights, Sunday suppers, game-day grazing, or a make‑ahead appetizer you can pop in as friends walk through the door. Kid‑friendly, crowd‑pleasing, and freezer‑smart, they turn “What now?” into “Oh, wow.”
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold, savory flavor with bacon, garlic, and cheeses
- Bakes quickly; perfect last-minute appetizer for any gathering
- Freezes beautifully for make-ahead convenience and easy slicing
- Crowd-pleasing, kid-friendly bites with crispy, golden puff pastry
- Flexible fillings; swap cheeses or add herbs to taste
Ingredients
- 8 ounces cream cheese softened — let sit at room temp for easy mixing
- 1 cup baby spinach chopped — pat dry to avoid soggy centers
- 8 slices bacon cooked and crumbled — aim for crisp, not chewy
- 1 sheet puff pastry thawed — keep cold for best puff
- 1/2 cup shredded mozzarella cheese — low-moisture melts cleanly
- 2 tablespoons grated Parmesan cheese — adds salty, nutty bite
- 1 clove garlic minced — fresh clove beats jarred
- 1 tablespoon green onion finely sliced — use green tops for mild flavor
- 1/4 teaspoon black pepper ground — freshly ground for brightness
- 1/8 teaspoon red pepper flakes optional — adjust to heat preference
- 1 large egg beaten — for glossy egg wash
- 1 teaspoon water for egg wash — thins for even brushing
Step-by-Step Method
Unfold & Preheat
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry onto a lightly floured surface. Keep it cool for best puff. If it feels soft, place it in the fridge briefly. Prepare a wire rack for cooling after baking.
Crisp the Bacon
Set a skillet over medium heat. Cook bacon until evenly crisp, turning as needed. Transfer to a paper towel-lined plate. Let cool, then crumble into small pieces. Pour off excess fat. Keep bacon bits aside for sprinkling over the filling later.
Mix the Filling
Combine softened cream cheese, chopped spinach, shredded mozzarella, Parmesan, minced garlic, green onion, black pepper, and red pepper flakes in a mixing bowl. Stir until smooth and evenly distributed. Adjust seasoning to taste.
If using frozen spinach, squeeze out excess moisture to avoid soggy centers.
Roll the Pastry
Use a rolling pin to gently roll puff pastry into a 10×12-inch rectangle. Keep the sheet even and edges straight for tidy slices. Dust lightly with flour only as needed. Work quickly to maintain chill and structure in the dough.
Spread & Layer
Spread the cream cheese mixture evenly over the pastry, leaving a 1/2-inch clean border along one long edge. Make certain a thin, uniform layer to prevent leakage. Sprinkle crumbled bacon evenly over the filling. Press lightly so toppings adhere.
Form the Log
Start rolling from the long edge without the border. Roll tightly into a compact log, keeping layers even. Finish with the clean border on the seam to seal. If pastry has warmed, chill the log for 10–15 minutes to firm up for cleaner cuts.
Seal with Egg Wash
Whisk the egg with water to make an egg wash. Brush a thin layer along the seam to secure. Lightly coat the exterior of the log for glossy browning. Avoid pooling. Reserve a little egg wash to brush the sliced pinwheels before baking.
Slice Neatly
Using a sharp chef’s knife, slice the log into 1/2-inch rounds. Wipe the blade between cuts for tidy edges. Arrange slices cut-side up on the lined baking sheet, spacing about 1 inch apart. Keep pieces uniform for even baking.
Bake to Golden
Brush tops lightly with remaining egg wash. Bake for 16–18 minutes, until puffed and golden brown. Rotate the tray once if needed for even color. Avoid overbaking. Edges should be crisp and centers set without leaking cheese.
Cool & Serve
Transfer pinwheels to a wire rack. Let rest for 5 minutes to set layers and avoid molten centers. Serve warm. Pair with ranch or honey mustard if desired. Store leftovers in the refrigerator and re-crisp in a 350°F oven until heated through.
Ingredient Swaps
- Bacon: use turkey bacon, pancetta, or prosciutto; for vegetarian, swap in sautéed mushrooms, sun-dried tomatoes, or smoked paprika chickpeas.
- Cream cheese: Neufchâtel (reduced fat), flavored cream cheese (garlic herb), or dairy-free cream cheese for lactose-free/vegan.
- Puff pastry: crescent roll dough, pizza dough, or refrigerated pie crust; for gluten-free, use GF puff pastry.
- Spinach: kale, Swiss chard, arugula, or thawed frozen spinach (well-squeezed dry).
- Cheeses: replace mozzarella/Parmesan with cheddar, Gruyère, provolone, or Pecorino Romano; for dairy-free, use meltable vegan shreds.
- Aromatics: replace green onion with chives, shallot, or red onion; swap garlic clove with 1/4 tsp garlic powder.
- Heat: red pepper flakes → cayenne, Aleppo pepper, or smoked paprika for mild warmth.
- Egg wash: brush with milk/cream or olive oil for egg-free.
You Must Know
Doneness • If the bottoms brown before the centers puff, slide a second empty baking sheet under the first to double-pan; it moderates heat so centers finish rising by minute 16–18 and tops turn uniformly golden.
Troubleshoot • When slices squash or smear during cutting, chill the filled log 15–20 minutes until firm to the touch; firmer dough gives clean 1/2-inch rounds and prevents blowouts as they reach ~2x height.
Flavor Boost • For deeper savory notes, fold in 1–2 teaspoons finely grated lemon zest or 1 teaspoon Dijon into the filling; bright acidity cuts richness and pops once internal layers look set and cheese is visibly melted.
Scale • For a crowd, multiply ingredients by 2–3; stagger trays on upper/lower thirds and rotate at minute 10.
Expect total yield ~20 pinwheels per sheet, and add 2–3 minutes if baking two sheets at once.
Avoid • To prevent soggy centers, keep spinach at “squeezed-dry” stage—no liquid pooling when pressed in your palm—and aim for a dry paper towel after blotting; moisture causes gummy layers even after 18 minutes.
Serving Tips
- Serve warm on a slate board with ramekins of ranch and honey mustard.
- Pair with crisp apple slices and pickled veggies for freshness and crunch.
- Add a sprinkle of chopped parsley and grated Parmesan just before serving.
- Offer a bubbly Prosecco or light lager to balance the rich, savory filling.
- Arrange in a ring around a small bowl of marinara for dipping.
Storage & Make-Ahead
Refrigerate baked pinwheels in an airtight container for up to 3 days.
Re-crisp in a 350°F oven for 6–8 minutes.
Make ahead by assembling the filled log, wrapping tightly, and refrigerating up to 24 hours.
Freeze the log or baked pinwheels up to 2 months.
Bake from frozen, adding 2–3 minutes.
Reheating
Reheat gently: microwave 15–20 seconds per pinwheel with a damp towel.
Oven at 350°F for 6–8 minutes on a rack.
Stovetop skillet low heat, covered, 3–4 minutes, flipping once.
Super Bowl Party Staple
Almost inevitably, these Bacon Spinach Cream Cheese Pinwheels disappear before halftime—they’re bite-sized, flaky, and rich with smoky bacon and creamy tang.
When game day hits, I set out a hot tray, and the aroma alone pulls people from the TV. The puff pastry shatters delicately, the spinach-cheese swirl stays creamy, and that peppery kick keeps bites interesting.
I plan for at least two per person—twenty pinwheels go fast—so I batch-bake on parchment-lined sheets. I’ll assemble logs the night before, then slice and bake right before kickoff for peak puff and golden edges.
A warm platter beside ranch or honey mustard makes them irresistible. They travel well, reheat crisply, and play nicely with wings, sliders, and crudités—an effortless, guaranteed crowd-pleaser.
Final Thoughts
Ready to bake a batch? Give these pinwheels a try as written or make them your own with your favorite cheese and herbs—then tell me how you liked them!
Frequently Asked Questions
How Can I Make These Pinwheels Vegetarian Without Bacon?
Swap bacon for smoky alternatives: sautéed mushrooms, sun-dried tomatoes, or smoked paprika–spiked walnuts. I’d crisp shallots, fold in extra spinach, add Gruyère, and finish with a paprika brush. You’ll get savory snap, buttery layers, irresistible aroma.
Are There Gluten-Free Alternatives to Puff Pastry?
Yes—use store-bought gluten-free puff pastry or a rolled gluten-free pie crust. I’d chill it well, roll gently, and bake hot for lift. You’ll still get buttery flakes, golden edges, and cozy, savory swirls.
Can I Air-Fry These Instead of Baking?
Yes—air-fry them. I preheat to 360°F, arrange pinwheels in a single layer, and cook 8–10 minutes, flipping halfway. They emerge golden, crackly, and fragrant. Work in batches, and let them rest a couple minutes to set.
What Wine Pairs Best With These Pinwheels?
I’d pour a crisp Sauvignon Blanc. Its zesty citrus cuts richness, brightens spinach, and flatters bacon. If you prefer bubbles, I’d pick Brut Prosecco—salty-sweet sparkle, clean finish, and a lively lift that keeps every bite singing.
How Do I Prevent the Bottoms From Over-Browning?
Use a double-lined, light-colored sheet, bake mid-oven at 375°F, and pull them when tops turn deep golden. I’ll rotate the pan halfway, cool on a rack, and shield bottoms with parchment or a second tray.
Bacon Spinach Cream Cheese Pinwheels
Equipment
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 Mixing bowl
- 1 Skillet
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 Rolling Pin
- 1 pastry brush
- 1 measuring cup
- 4 Measuring spoon
- 1 Wire rack
Ingredients
- 8 ounce cream cheese softened
- 1 cup baby spinach chopped
- 8 slice bacon cooked and crumbled
- 1 sheet puff pastry thawed
- 1/2 cup shredded mozzarella cheese
- 2 tablespoon grated Parmesan cheese
- 1 clove garlic minced
- 1 tablespoon green onion finely sliced
- 1/4 teaspoon black pepper ground
- 1/8 teaspoon red pepper flakes optional
- 1 large egg beaten
- 1 teaspoon water for egg wash
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the bacon in a skillet over medium heat until crisp, then drain, cool, and crumble.
- In a mixing bowl combine softened cream cheese, chopped spinach, mozzarella, Parmesan, garlic, green onion, black pepper, and red pepper flakes until smooth.
- Unfold the thawed puff pastry on a lightly floured surface and roll it into a 10×12-inch rectangle.
- Spread the cream cheese mixture evenly over the puff pastry, leaving a 1/2-inch border on one long edge.
- Sprinkle the crumbled bacon evenly over the filling.
- Starting from the long edge without the border, roll the pastry tightly into a log, ending with the clean border to seal.
- Mix the egg with water to make an egg wash and brush it lightly over the log to help seal.
- Using a sharp knife, slice the log into 1/2-inch thick rounds and place them cut-side up on the prepared baking sheet, spacing 1 inch apart.
- Brush the tops lightly with remaining egg wash and bake for 16–18 minutes until puffed and golden brown.
- Transfer pinwheels to a wire rack and let rest for 5 minutes before serving.
Notes
