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 10x12-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
Keep the puff pastry cold for cleaner cuts and better puff; if it softens, chill the filled log for 10–15 minutes before slicing. Squeeze excess moisture from spinach if using frozen to prevent soggy centers. Vary cheeses with cheddar or Gruyère, and add herbs like dill or parsley for freshness. For advance prep, assemble the log, wrap, and refrigerate up to 24 hours or freeze; slice from partially frozen for neat rounds and add 2–3 minutes to bake time. Serve warm with a tangy dip like ranch or honey mustard, and store leftovers in the fridge, reheating in a 350°F oven to re-crisp.
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