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bacon jalape o cheddar pinwheels

Bacon Jalapeño Cheddar Pinwheels

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 38 minutes
Course Appetizer
Cuisine American
Servings 12 pinwheels

Equipment

  • 1 Baking sheet
  • 1 sheet of parchment paper
  • 1 Medium bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Spoon or spatula
  • 1 Rolling Pin optional
  • 1 pastry brush optional

Ingredients
  

  • 1 sheet puff pastry thawed
  • 6 slice bacon cooked and crumbled
  • 1 cup cheddar cheese shredded
  • 2 jalapeños finely diced and seeded
  • 2 tablespoon cream cheese softened
  • 1 tablespoon mayonnaise
  • 1 large egg beaten
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon black pepper
  • 1 tablespoon chives finely sliced (optional)

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a bowl mix cream cheese, mayonnaise, Dijon, garlic powder, smoked paprika, and black pepper until smooth.
  • Unfold the puff pastry on a lightly floured surface and gently roll to smooth seams into roughly a 10x12-inch rectangle.
  • Spread the cream cheese mixture evenly over the pastry leaving a 1/2-inch border on one long edge.
  • Sprinkle cheddar, crumbled bacon, jalapeños, and chives evenly over the coated surface.
  • Starting from the opposite long edge tightly roll the pastry into a log finishing at the clean border to seal.
  • Brush the seam with a bit of beaten egg and press to secure.
  • Chill the log in the freezer for 10 minutes to firm for easier slicing.
  • Slice the log into 12 even rounds about 3/4-inch thick and place them cut-side up on the prepared baking sheet.
  • Brush tops lightly with remaining beaten egg.
  • Bake for 16 to 18 minutes until puffed and deep golden.
  • Let the pinwheels rest on the sheet for 5 minutes before serving.

Notes

Cook bacon until crisp to avoid soggy pinwheels, and blot excess grease before crumbling. Adjust jalapeño heat by keeping or removing seeds and membranes, or substitute with pickled jalapeños for tang. For a neater roll, don’t overfill and always leave a clean border to seal. You can assemble and refrigerate the unbaked log up to 24 hours or freeze it for 1 month; slice from frozen and add 2 to 3 minutes to bake time. Swap cheddar for pepper jack or add a teaspoon of hot honey after baking for a sweet-heat finish.
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