Jalapeno Popper Pinwheels I’m making these for the 3rd time this week

Looking for a spicy, cheesy snack that’s as fun to eat as it is to make? Jalapeno Popper Pinwheels are the perfect crowd-pleaser to satisfy cravings and impress guests. I’m making these for the 3rd time this week, and it’s easy to see why the jalapeno popper pinwheels have become my go-to appetizer.

These little bites combine creamy cheese, spicy jalapenos, and a flaky dough that’s rolled up and sliced into perfect swirls. Whether you’re hosting a game day party or need a quick savory treat, these pinwheels will deliver all the bold flavors you crave.

Why I Can’t Stop Making These Cookies

• Quick win: They come together easily in under 30 minutes, perfect for last-minute gatherings.
• Flavor twist: The cream cheese and cheddar combo with jalapenos adds a creamy heat unlike any other snack.
• Pantry-friendly: Uses basic fridge staples you likely already have on hand.
• Kid-friendly: Mild enough for kids if you de-seed the peppers, but easily amped up for spice lovers.
• Year-round appeal: Great for any season, serve chilled in summer or warm during cozy fall nights.

What Type of Jalapenos Should I Use?

Fresh jalapenos are the best choice here for that crisp, vibrant heat and flavor punch. Look for firm peppers without wrinkles or soft spots. If fresh jalapenos aren’t available, frozen ones work fine. Thoroughly pat the dough; the dough should be very dry to avoid a soggy texture. Avoid dried jalapeno flakes for this recipe, as they won’t deliver the fresh texture needed.

When handling fresh jalapenos, slice them thin and decide whether you want full heat by leaving the seeds or a milder spice by removing them. Wearing gloves is helpful to protect your skin from the oils.

Options for Ingredient Alternatives

• Swap butter for olive oil or coconut oil (chill dough 30 minutes if using solid coconut oil).
• Use pepper jack or mozzarella instead of cheddar for a different cheese flavor.
• Replace cream cheese with goat cheese or mascarpone for a tangier bite.
• Use whole milk, half and half, or a dairy-free milk alternative if needed.
• If fresh jalapenos aren’t available, substitute with mini bell peppers or banana peppers for milder heat.

The Biggest Challenges While Baking

• Folding in jalapenos and cheese gently at the end prevents breaking the dough and maintains even distribution.
• Using room temperature butter helps the dough come together easily and prevents toughness.
• Avoid overmixing once the flour is added to keep the pinwheels tender.
• If dough feels dry, add milk a tablespoon at a time; too much can make it sticky.
• Chilling the dough for 30 minutes before rolling makes for easier handling and Neater slices.

Storage & Freezing Instructions

Store baked pinwheels in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. To freeze, layer unbaked slices between parchment paper in a single layer inside a freezer-safe container. You can freeze for up to 3 months and bake directly from frozen, adding a few extra minutes to the bake time. You can also freeze the dough log wrapped tightly in plastic wrap, thaw overnight in the fridge before slicing and baking.

Estimated Nutrition

For the whole batch: approximately 1200 calories, 90g fat, 60g carbs, 40g protein.
Per serving (based on 12 pinwheels): around 100 calories, 7.5g fat, 5g carbs, 3.5g protein.

Ingredients

• 1 package refrigerated crescent roll dough (8 oz / 227 g)
• 4 oz cream cheese, softened (115 g)
• 1 cup shredded sharp cheddar cheese (115 g)
• 2 fresh jalapenos, thinly sliced and seeds removed for less heat
• 2 tablespoons chopped cooked bacon (optional)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll crescent dough onto a clean surface, pressing seams to form one rectangle.
3. In a medium bowl, mix cream cheese, cheddar, garlic powder, salt, and pepper until smooth.
4. Spread the cheese mixture evenly over the dough, leaving a small border around the edges.
5. Scatter sliced jalapenos and bacon pieces evenly over the cheese layer.
6. Starting at the long side, carefully roll the dough into a tight log. Using a sharp knife, slice into 12 pinwheels about 1 inch thick, placing them cut side down on the baking sheet with space between.
7. Bake 15 to 18 minutes until golden and bubbly. Let cool slightly before serving.

Tips, Variations & Serving Ideas

• Add fresh herbs like chives or parsley to the cheese mix for a burst of freshness.
• For extra heat, leave jalapeno seeds or add a pinch of cayenne pepper.
• Serve warm with ranch dressing or a creamy dipping sauce.
• Underbake by a minute or two for gooier centers if desired.
• Make a larger batch and freeze unbaked slices for easy future snacks.
• Substitute bacon with diced ham or omit for a vegetarian option.

FAQs

Q: Can I use frozen jalapenos?
A: Yes, thaw completely and dry well before using to keep the dough from getting soggy.

Q: How spicy are these pinwheels?
A: Mild to medium, depending on how many of the jalapeno seeds you include. Remove seeds for kid-friendly heat.

Q: Can these be made gluten-free?
A: Yes, use gluten-free crescent rolls or a gluten-free dough alternative and check all other ingredients.

Save This for Later (Pinterest)

Love easy, flavorful appetizers? Save this recipe for Jalapeno Popper Pinwheels on Pinterest to bring the spice anytime you need a crowd-pleasing snack!