Bacon, Cheddar & Jalapeno Pinwheels

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.

These pinwheels are a must-have for game day or any party. We love these serve up alongside our other favorites like Crispy Baked Chicken Wings, Bacon Wrapped Chicken Bites and Fried Ravioli.

A stack of Jalapeno Popper Pinwheels

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.

Jalapeno Popper Pinwheels with a hand reaching in

HOW TO MAKE BACON, CHEDDAR AND JALAPENO POPPER PINWHEELS

  1. Start by cooking up some diced bacon until crisp, or just use the morning’s leftovers. Wait, leftover bacon? What’s that?
  2. 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.
  3. 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.

rolling up jalapeno pinwheels to bake

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!

Jalapeno Popper pinwheels in a bowl

Need even more jalapeno? Try these great recipes:

Or maybe more baked pinwheels is what you need? We’ve got those too!

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Plate filled with bacon cheddar jalapeno pinwheels

Bacon, Cheddar Jalapeno Popper Pinwheels

Bacon Cheddar Jalapeno Popper Pinwheels are a super simple to make appetizer that tastes just like a Jalapeno Popper wrapped in a buttery, flaky crust. 

Ingredients
  

  • 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

Instructions
 

  • 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 shar, 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!

Bacon Cheddar Jalapeno Popper Pinwheels photo with title text

 

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. I used tortillas instead of refrigerated dough and they were still amazing! Perfect for our hot outdoor event!

  2. These sound delicious! Do you think they might even be good cold? Like at a picnic? And if so, do you think I could make them ahead of time, refrigerate, and then enjoy them the next day? Thanks! 🙂

    1. Hi Amy, Because they use the refrigerated dough, they aren’t great cold. There’s just something about the dough – it really needs to be warmed up.

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