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Easy to make by using refrigerated crescent rolls, these Bacon, Cheddar and Jalapeno Pinwheels are a perfect blend of savory and spice. They are super simple to make and taste just like a Jalapeno Popper wrapped in a buttery, flaky crust.
JALAPENO POPPER PINWHEELS
Bacon, jalapeno and cheddar – such an amazingly delicious combination. All combined with cream cheese and rolled into pinwheel form using Pillsbury crescent roll dough or pizza dough. They are similar to a jalapeno popper, and who doesn’t love those?
CAN YOU MAKE PINWHEELS AHEAD OF TIME?
Yes! This is a great appetizer to prep ahead of time and bake later. Spread the filling onto the sheet of dough, the roll and secure in plastic wrap. When ready, slice and bake according to the recipe directions.
HOW TO MAKE BACON, CHEDDAR AND JALAPENO POPPER PINWHEELS
- Start by cooking up some diced bacon until crisp, or just use the morning’s leftovers. Wait, leftover bacon? What’s that?
- Mix the bacon with some room temperature cream cheese and 1-2 tablespoons of diced jalapenos. Now, to be fair, I must tell you that I am a WIMP when it comes to spicy food. People usually look at me like I’m nuts when I tell them that something is spicy. So you might like spicy and you might want to add another tablespoon. It’s a personal preference. I also used canned jalapenos rather than fresh. Again, it’s a personal preference. Also you’ll want to add a half teaspoon of garlic salt to season.
- Spread this mixture all out on the rolled out crescent dough and sprinkle with cheddar cheese and more bacon crumbles. Roll it into a log and slice into even 1-inch thick pieces and lay out on a cookie sheet lined with foil or parchment paper. Sprinkle with a little more cheddar and bake at 350 for 10 minutes. PRO TIP: for easier slicing, wrap in plastic wrap and refrigerate for 30 minutes or up to 24 hours. Cut into pinwheels with a sharp serrated knife.
THERE ARE LOTS OF WAYS TO CUSTOMIZE THESE PINWHEELS, TOO:
- Can’t take the heat? Add mild green chiles instead of jalapenos. That’s what I do for my kids and you get a ton of flavor without the spice.
- Spice it up! Add a tablespoon of Ranch seasoning mix or Taco seasoning to the cream cheese for a unique and savory flavor combination.
- Want MORE heat? Add more jalapenos and some Pepper Jack cheese instead of cheddar.
Any of these combinations would be fabulous, but I am partial to these Bacon, Cheddar and Jalapeno Pinwheels just the way they are.
Don’t they look tasty? They are warm and soft and just all around delicious. They are sure to be a hit at your next party!
Need even more jalapeno? Try these great recipes:
Or maybe more baked pinwheels is what you need? We’ve got those too!
- Chicken Parmesan Pinwheels
- Spinach & Artichoke Dip Pinwheels
- Cheddar Bacon Ranch Pinwheels
- Baked Crack Chicken Pinwheels
Bacon, Cheddar Jalapeno Popper Pinwheels
- 1 can of Pillsbury Crescent Rolls or dough sheet, if you can find it
- 1 cup shredded cheddar cheese ¼ cup reserved
- 1-2 tablespoons diced jalapenos canned or fresh
- 5 slices crisp bacon diced/crumbled
- 4 oz cream cheese room temperature
- 1/2 teaspoon garlic salt
- Preheat oven to 350 degrees.
- Mix cream cheese, bacon, jalapenos and garlic salt together in a small bowl and set aside.
- Roll out crescent roll dough and lightly press seams together to form a sheet. (alternatively, you could use a rolled out pizza dough or a crescent dough sheet).
- Layer ingredients evenly on the dough, sprinkle with cheese reserving about a few tablespoons for topping, and roll lengthwise.
- Using a sharp, serrated knife, cut into 1-inch slices and place 2-inches apart on a foil lined cookie sheet. Top with reserved shredded cheddar, if desired.
- Bake for 9-11 minutes, or until bread begins to brown. Oven temperatures can vary, so do use this time as a guideline.
- Allow to cool slightly before plating and serving.
Be sure to pin this to your Game Day or Appetizer board to save for later! Or check out our favorite Appetizers & Dips!