The Big Game is upon us and we’re gearing up for one of our favorite times to feast. Almost all of my favorite foods are Game Day and party recipes! A universal favorite in our house being Jalapeño Poppers! Can you ever go wrong with that perfect balance of spicy jalapeño, sweet cream cheese, and salt bacon? This season, I wanted to give them a little bit of a different spin (pun intended) by transforming them into Jalapeño Popper Baked Pinwheels. This puff pastry recipe is made with store bought pastry that’s then filled with all the popper fixings to make these rolled pinwheels. Once baked they are light, crispy, and bubbling with goodness. Not to mention you can make the filling ahead for easier assembly closer to your party time. So let’s get into how to make this easy party food recipe!
Jalapeno Popper Baked Pinwheels Using Puff Pastry
This recipe is very simple but really impressive. All you do is combine room temperature cream cheese, shredded cheddar, chopped and cooked bacon, and chopped fresh jalapeño in a bowl. Spread it across frozen puff pastry that’s simi-thawed from the freezer. After that it’s as simple as roll, cut, flash freeze, glaze and bake. That’s my secret to working with puff pastry, if you have the time, give your pinwheels a quick freeze for 5 minutes (you can also do 15 minutes in the fridge) right before it heads to the oven. It keeps all that butter that’s been laminated in the dough from seeping out. Giving you big puffy flakes of pastry once baked.
These Jalapeño Popper Baked Pinwheels are a perfect appetizer recipe for parties, cookouts, or The Big Game. They use puff pastry to make a rolled log filled with cream cheese, jalapeño, cheese, and bacon for a light and crunchy finger food.
- 4 Jalapeños chopped
- 6 pieces Bacon cooked & chopped
- 8 ounces Cream Cheese room temperature
- 1 cup Shredded Cheddar Cheese
- 1 sheet Frozen Puff Pastry
- 1 teaspoon Garlic Powder
- 1 Egg
- 1 tablespoon Water
Take a Puff Pastry sheet out of the freeze and thaw enough to unfold. Preheat oven to 400 degrees F. In a bowl combine room temperature cream cheese, jalapeños, bacon, cheddar cheese, and garlic powder until well combined.
Taking your unfolded puff pastry, spread your popper filling on top of it. Leaving a one inch gap at the top of your pastry. Slowly roll the end closest to you up to the top creating a log. Leave the log seam down.
With a sharp knife cut half inch pinwheels from the roll. I find it easiest to use a ruler to mark off the half inch lines. You'll be left with 22 pieces including the ends. You can tose the ends or bake them. If your pinwheels are "smushed" from being cut, reshape them to a more circular shape. Add your pinwheels to the freeze for 5 minutes to give a quick re-freeze. Whisk together your egg and water to make an egg glaze. Line two baking trays with parchment paper or silicone mat.
Remove the pinwheels from the freezer. Line the baking trays with the pinwheels an inch apart. Brush on the egg glaze on the tops and on the sides of the pinwheels. Bake for 15 minutes in the oven or until golden brown. Remove and let cool on a cooling rack for 5 minutes. Serve hot or at room temperature.
* You can make ahead by making the filling the night before and assembling when ready to bake.
*You can also chill in the refrigerator for 15 minutes instead of using the freezer.
Don’t they look delicious? These might just be my new favorite party food. I can’t wait to remake them come The Big Game next weekend. Though, I think they would fit any party theme. On top of Jalapeño Popper Baked Pinwheels I’ll be making hot wings and B’s all time favorite, Spicy Adobe Bean Dip. What are you making for the final Game Day of the season? Are you throwing your own party or attending a friends? If you need more ideas on Game Day Entertaining I’ve got a collection of recipes for you, just click here. Be on the lookout for something boozy coming your way next week to cap off our final Game Day content for the season.
Until next time, cheers!