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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.

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!

Recipe
Plate filled with bacon cheddar jalapeno pinwheels

Bacon, Cheddar Jalapeno Popper Pinwheels

4.77 from 13 votes
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. 
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 rolls

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
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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 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.

Notes

Leave out the pepper if you aren’t a big fan of spice. You could also mix in some chopped parsley for color.
Keyword bacon cheddar jalapeno pinwheels, crescent roll pinwheels, jalapeno popper pinwheels

Nutrition

Calories: 230kcalCarbohydrates: 13gProtein: 7gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 33mgSodium: 588mgPotassium: 59mgFiber: 1gSugar: 3gVitamin A: 354IUVitamin C: 2mgCalcium: 114mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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. StefR says:

    Omg!! These are the best things since sausage balls!! I made these and my husband and I ate the whole batch!! I had to ask him to save me 4!! So I made them tonight for my son (19) and his girlfriend. Well…they ate the entire batch!! These are easy and a win!! Thank you so much!!

    1. Kristin says:

      You are so welcome StefR! Sounds like a win win! Thanks for sharing.

  2. Arica says:

    Do they re-heat well?

    1. Kristin Maxwell says:

      You can reheat them in the oven or in an air fryer, but once they are refrigerated, they tend to dry out a little so they are best when enjoyed fresh.

  3. K. Watts says:

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

  4. Amy says:

    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. Kristin Maxwell says:

      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.

      1. Amy says:

        Thank you! 🙂

  5. Mimi says:

    Easy to prep and delicious! Thank you for the inspiration!

    1. Kristin says:

      You are so welcome Mimi! Thanks for stopping by.

  6. How should these be stored after they’ve been cooked? says:

    How should these be stored after they’ve been cooked?

    1. Kristin Maxwell says:

      They are best served fresh. You can store them in the fridge in an airtight container for a few days, and reheat in the microwave or oven.

  7. Vanessa says:

    Thanks for sharing! How far ahead of time can I make them?

    1. Kristin Maxwell says:

      They are best served fresh, but you can prep and bake later, up to 24 hours.

  8. Suzanne says:

    These look so good! What a simple and easy snack to make for a Super Bowl Party!

  9. Katie says:

    Hello! Do you know approximately how many pinwheels your recipe makes?

    I’m planning to make these for a Super Bowl party! They look amazing 🙂

    1. Kristin Maxwell says:

      It depends on how thick you slice them, but you should get around 10 pieces.

  10. Linda says:

    Can you freeze these to bake later?

    1. Kristin Maxwell says:

      I don’t think they would freeze well uncooked.

  11. Brooke Schwintek says:

    I sprayed the knife with PAM cooking spray which helped with cutting!

  12. Natalie says:

    Hello I was wondering if I could use puff pastry instead of pillsburry dough?

    1. Kristin says:

      You could, but the bake time would be different. I’d recommend using the instructions on the package.

  13. Cyndi paul says:

    Can you make the filling the day before

    1. Kristin says:

      Yes, you could do that! You could even roll in the dough and wrap for up to 24 hours.

      1. Cyndi paul says:

        Thank you so much, merry Christmas ?? ?

  14. Mary Harvey says:

    These look AHHHmazing! Making them for College Game Day on Saturday.

  15. gennifer says:

    I’ve tried several recipes! And all all delightful, simple yet, complex and I’m planning on making the macaroni salad for my church this Thursday. And definitely making those zucchini chips for myself, I might share with my children ? maybe not, I myself have fried zucchini, more when I used to live in South Carolina, yet. I can’t wait to try those ! It seems so much easier than the traditional way. And less calories ? I’m definitely trying that tomorrow! Thank you kindly for sharing your recipes and skills. And passion for tasty thing’s. It’s definitely my love language!!!

    1. Kristin says:

      Thank you so much for your kind words!!!

  16. Mary says:

    I made these for a birthday brunch and everyone loved them. I used parchment paper instead of foil on the cookie sheet and baked them a little longer. Thanks for a great recipe.

  17. Susan Jenkins says:

    I make something very similar with just sausage and the crescent rolls. I wrap them in plastic wrap and freeze them until I need them. Take out a few minutes before cooking and the slice very nicely. I wouldn’t think there would be any problem freezing cream cheese, etc.

  18. Kerry says:

    Could these be made without cream cheese do you think? I am making them for a pot luck and the host doesn’t like cream cheese…

    1. Kristin says:

      Cream cheese is what binds the filling together.

  19. Pam says:

    Have made these several times and loved them!
    I used the softened cream cheese with jalapeños in it. Was easy to make and delicious. I too cooked them a little longer but just waited till they browned a bit.
    Thanks for the great recipe!

    1. Kristin says:

      That’s a great idea!

  20. Philomena says:

    No one in my house likes spicy anything. I’m going to try these but skip the peppers & add shredded chicken. Can’t wait to try it!

    1. Kristin says:

      I think that would be delicious!

  21. Darlene Reyes says:

    I think you could use dental floss to cut the dough. That is what I use to cut my cinnamon rolls.

    1. Kristin says:

      Yes, you could (just make sure it’s the unflavored kind!)

  22. Deborah knowles says:

    I have searched this tirelessly for the chicken Parmesan meatball recipe. It will NOT come up in the search engine. Please help??? Would love to try it. Thank you.

    1. Kristin says:

      Hi Deborah, I don’t have a chicken parmesan meatball recipe. Sorry!

      1. Deborah Knowles says:

        Thanks for your reply. I was beginning to realise that you might not have the recipe, but it comes up as being on your site through Pinterest. Somehow it is pictured as your recipe.

        1. Kristin says:

          I’ve seen that, sorry! I don’t know why that is. I would do a google search. I’m sure you’ll fin something that way!

  23. Kira says:

    Just made these for lunch and they are amazing! I ended up using the whole 8oz of cream cheese but I love cream cheese so it was great. I do wish I would have rolled it a little tighter and maybe stuck it in the freezer for a minute so cutting looked prettier but it was still a success!

  24. Nancy says:

    Do you think you could make this recipe as a pull apart “monkey” bread recipe?

    1. Kristin says:

      Hmmm I haven’t tried that, but not sure how it would work with the cream cheese.

  25. Jenn says:

    These look great and super easy. Did you use fresh jalapeños or jarred/canned? thanks for sharing a great recipe

    1. Kristin says:

      I used the canned. But you could use fresh…they just wouldn’t be as soft.

  26. Arial says:

    Hi there! Recipe looks fabulous! I’m working on my upcoming Halloween party already and I want to be able to prep as much food as I can ahead of time. Do you think I would be able to make these a few days before and freeze them? Perhaps popping them in the oven to toast them up before the party starts? Any suggestions would be most appreciated, thanks!

    1. Kristin says:

      I haven’t tried freezing, but I would think that would work. Please let us know if you try it!

  27. Patty says:

    I tried these tonight. I cooked mind just a little to long and had put to much cheese on top but they still tasted good. I used a little flower on my hands to help when working with the dough. I will try other variations cause my husband can’t handle spicy foods. Thanks

  28. jennifer says:

    This is one of my most loved recipes! Making it for the second time! Thank you for sharing!

  29. dy says:

    Hi Kristin, I just took these out of the oven and I’ve ate 3 already (could’ve ate more) anyway, they were so yummy! I had trouble cutting them without squishing them so I put the roll in the freezer for a few minutes and it really seemed to help with the slicing. Thanks for sharing!

    1. Kristin says:

      That’s a great tip, thanks for sharing!

  30. Robin says:

    I made these for lunch today. I used 1/2 roll of cooked breakfast sausage instead of bacon so my boyfriend would eat them (he isn’t a bacon fan, gasp!). They turned out really good! Thank you!

  31. Anna says:

    Found your recipe on Pinterest awhile ago and tried it today to bring to a super bowl party. No joke, soooo easy! Definitely want to try mixing it up in the future with variations.

  32. nicole says:

    How many pieces does this make?

  33. Rebekah says:

    How many does this recipe make?

    1. Kristin says:

      It makes about 10. It really depends on how thick you slice the pieces.

  34. Cathryne says:

    I might be missing this step but after I later the ingredients, do I roll it up and then cut the dough or do I make slices and then roll?

    1. Kristin says:

      It’s in step #4. You roll and then slice.

  35. Donna says:

    You mention using a dough sheet . Would puff pastry work ?

    1. Kristin says:

      I haven’t tried that so I can’t say. But if you do try let us know how it turns out!

  36. Joy says:

    Has anyone tried freezing these yummy-sounding babies before baking them? I’d live to have some in the freezer to pop in when un-expected company arrives… 😉

    1. Kristin says:

      I haven’t, but let us know how it works if you do!

  37. Tina Wilson says:

    if you use fresh jalapenos, you can take out the seeds and vains and that takes out the hot

  38. Shelley says:

    Could you use Pillsbury Pizza dough for these? or does it have to be Pillsbury Crescent Rolls?

    thanks!

    1. Kristin says:

      I think you could probably use the pizza dough if you rolled it out thin. Just be careful though, it’s heavier though and might get tough.

  39. Jan says:

    I made these today for our Bible Study Class. The recipe turned out great and everyone was asking about them. There were none left for me to take home. I did eat the “ends” as they came out of the oven. ha.

  40. Kaitlin says:

    When do we put the cheddar cheese on?

    1. Kristin says:

      It’s part of the “layer ingredients” but I added it in to make it clear. Thanks for your comment. 🙂

  41. cass says:

    yummm these look so good…do you think it’d work just as well with a sheet of puff pastry?

  42. Nella says:

    Made these tonight, took longer that expected but they look like they taste yummy! The dough was tricky to unroll though

  43. Heather says:

    I made these tonight and they turned out great! I used a greased cookie sheet and didn’t use the foil.

  44. Scott says:

    Hi
    I tried this recipe last night and sadly, the pinwheels welded themselves to the tinfoil. They came off in pieces.
    Parchment paper or a greased cookie sheet might work better.

    1. Kristin says:

      So sorry they didn’t work for you! Yes definitely try them again with parchment paper.

  45. Tara says:

    Oh my goodness! These look fantastic! Pinning these so I can make them VERY soon!