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Close-up of sliced jalapeño popper pinwheels showing melted cheese and diced jalapeños in a flaky baked dough with crispy edges and sliced peppers.

Jalapeño Popper Pinwheels – Spicy, Cheesy, and Totally Irresistible

Samantha
These jalapeño popper pinwheels are the perfect balance of heat, cheese, and crispy goodness—all wrapped in buttery crescent dough. Quick to make, totally customizable, and perfect for everything from game day spreads to party trays, they deliver crowd-pleasing flavor in every golden bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 16 pinwheels
Calories 140 kcal

Ingredients
  

For the Filling:

  • 8 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 2 –3 jalapeños finely chopped (seeds removed for less heat)
  • 4 slices cooked bacon crumbled
  • ¼ tsp garlic powder
  • Salt and pepper to taste

For the Dough:

  • 1 tube refrigerated crescent roll dough 8 oz

Instructions
 

  • Make the Filling
    In a medium bowl, mix cream cheese, shredded cheddar, chopped jalapeños, crumbled bacon, garlic powder, salt, and pepper until smooth.
  • Roll and Spread
    Roll out the crescent dough on a lightly floured surface, pressing seams to seal. Spread the filling evenly over the dough.
  • Roll into a Log
    Starting at the long side, gently roll the dough into a tight log. Chill in the fridge for 10 minutes for easier slicing.
  • Slice and Bake
    Preheat oven to 375°F (190°C). Slice the log into ½-inch pinwheels and place on a parchment-lined baking sheet.
  • Bake Until Golden
    Bake for 13–15 minutes or until golden and puffed. Let cool slightly before serving.

Notes

Secret Tips for Jalapeño Popper Pinwheels

  1. Dry the Jalapeños First: Finely chop the jalapeños and then press them between paper towels to remove excess moisture. This prevents soggy dough and helps the filling stick better—a game changer for clean spirals in your jalapeño pinwheel roll-ups.
  2. Use Room-Temperature Cream Cheese: Cold cream cheese doesn’t spread easily and can tear the dough. Let it soften for 30 minutes before mixing the filling for a smooth, even layer in your crescent roll pinwheels with bacon.
  3. Roll the Dough Tightly (but not too tight): Start at the long edge and roll gently but firmly. Too loose, and the pinwheels unravel; too tight, and the filling oozes out. The sweet spot keeps the spicy pinwheel appetizers neat and balanced.
  4. Chill Before Slicing: After rolling the dough into a log, wrap it in plastic and chill for 10–15 minutes. This firms it up, making the slicing process cleaner and giving you uniform, bakery-style rounds for your easy jalapeño popper appetizer.
  5. Use a Serrated Knife for Clean Cuts: A serrated knife creates even slices without squishing the dough or smearing the filling—perfect for prepping those Instagram-worthy jalapeño popper pinwheels.
  6. Bake on Parchment for Crispy Edges: Line your tray with parchment to allow airflow under the pinwheels. It helps them brown evenly and keeps the melted cheese from sticking.
  7. Brush with Egg Wash or Butter for Gloss: Before baking, brush the tops lightly with whisked egg or melted butter. It gives your pinwheels a beautiful golden finish and bakery-style shine.
  8. Garnish After Baking: Sprinkle chopped green onions, parsley, or sliced jalapeños right after baking. This not only boosts flavor but adds vibrant color to make your party pinwheel snacks extra eye-catching
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