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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.
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
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 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
Nutrition
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!
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!
I haven’t tried freezing, but I would think that would work. Please let us know if you try it!
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
This is one of my most loved recipes! Making it for the second time! Thank you for sharing!
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!
That’s a great tip, thanks for sharing!
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!
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.
How many pieces does this make?
How many does this recipe make?
It makes about 10. It really depends on how thick you slice the pieces.
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?
It’s in step #4. You roll and then slice.
You mention using a dough sheet . Would puff pastry work ?
I haven’t tried that so I can’t say. But if you do try let us know how it turns out!
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… 😉
I haven’t, but let us know how it works if you do!
if you use fresh jalapenos, you can take out the seeds and vains and that takes out the hot
Could you use Pillsbury Pizza dough for these? or does it have to be Pillsbury Crescent Rolls?
thanks!
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.
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.
When do we put the cheddar cheese on?
It’s part of the “layer ingredients” but I added it in to make it clear. Thanks for your comment. 🙂
yummm these look so good…do you think it’d work just as well with a sheet of puff pastry?
Made these tonight, took longer that expected but they look like they taste yummy! The dough was tricky to unroll though
I made these tonight and they turned out great! I used a greased cookie sheet and didn’t use the foil.
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.
So sorry they didn’t work for you! Yes definitely try them again with parchment paper.
Oh my goodness! These look fantastic! Pinning these so I can make them VERY soon!