Bacon, Cheddar & Jalapeno Pinwheels

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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


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?


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


  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


  • 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!

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Plate filled with bacon cheddar jalapeno pinwheels

Bacon, Cheddar Jalapeno Popper Pinwheels

4.70 from 10 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 mins
Cook Time 10 mins
Course Appetizer
Cuisine American
Servings 8 rolls
Calories 230kcal


  • 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.


Leave out the pepper if you aren’t a big fan of spice. You could also mix in some chopped parsley for color.


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

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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  1. 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!

  2. 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

  3. 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!

  4. 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!

  5. 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.

  6. 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?

  7. 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. 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.

  8. 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.

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

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

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

  11. 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.