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

These jalapeno popper pinwheels combine fluffy dough with a rich filling that’s packed with flavor and just the right amount of kick. Once you try them, you’ll understand why the focus keyword Jalapeno Popper Pinwheels keeps popping up in my kitchen.

Why I Can’t Stop Making These Cookies

• Ready in under 30 minutes, perfect for a quick snack or party appetizer.
• Cream cheese and jalapeno blend creates a unique flavor twist on classic pinwheels.
• Uses pantry staples like puff pastry or crescent dough, so no last-minute runs needed.
• Kid-friendly: mild enough to please little ones but spicy enough for adults.
• Works great year-round but especially fun for game day and summer gatherings.

What Type of Jalapeno Should I Use?

Fresh jalapenos are ideal for this recipe as they offer crisp texture and vibrant flavor. Look for firm peppers with shiny skin and no wrinkles for the best results. If fresh isn’t available, frozen jalapenos can be used but be sure to thaw them fully, drain excess moisture, and pat dry with paper towels to avoid soggy dough. Avoid dried jalapenos here since they lack the juicy freshness needed in the filling.

Options for Ingredient Alternatives

• Butter or oil: Use softened butter for richer flavor or a neutral oil like canola for a lighter dough.
• Cheese types: Swap cream cheese for a whipped herb cheese or add shredded sharp cheddar for extra bite.
• Milk options: Use whole milk or a plant-based milk to adjust dough texture if needed.
• Extracts: A small splash of garlic or onion powder can deepen flavor but use sparingly.
• Fresh vs dried fruit: Not typical here, but adding dried cranberries to the filling can add a sweet contrast remember to soak or rehydrate if adding.
• If using coconut oil instead of butter, chill the dough after mixing to firm it up before rolling.

The Biggest Challenges While Baking

• Folding in jalapenos and cheese last: This keeps the dough tender and prevents overworking gluten.
• Butter temperature: Too warm and dough gets greasy; too cold and it won’t roll well. Softened at room temp for 20 minutes is best.
• Avoid overmixing: Mix just until combined to keep the pinwheels light and flaky.
• If dough feels dry or crumbly, add milk 1 tablespoon at a time until pliable.
• Chill the rolled dough for at least 30 minutes before slicing to prevent filling from leaking and maintain shape during baking.

Storage & Freezing Instructions

Store baked jalapeno popper pinwheels in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, place cooled pinwheels in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag with parchment paper between layers to prevent sticking. Freeze up to 2 months.

For make-ahead dough, form the rolled pinwheel log, wrap tightly in plastic wrap, and freeze. When ready to bake, thaw overnight in the fridge, slice, and bake as usual.

Estimated Nutrition

This batch makes about 24 pinwheels.

• Total calories roughly 1200–1400, depending on cheese and dough used.
• Per serving (2 pinwheels): approximately 100–120 calories, 6–8 grams fat, 3–5 grams protein, and 6–8 grams carbohydrates.

Ingredients

• 1 sheet puff pastry or 1 package crescent roll dough (usually 8 oz / 225 g)
• 4 oz cream cheese, softened (115 g)
• 1 cup shredded sharp cheddar cheese (115 g)
• 2 fresh jalapenos, seeded and finely chopped
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten for egg wash

Step-by-Step Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the dough into a rectangle about 10×12 inches.
3. In a bowl, mix softened cream cheese, shredded cheddar, chopped jalapenos, garlic powder, salt, and pepper until well combined.
4. Spread the cheese and jalapeno mixture evenly over the dough, leaving a small border around the edges.
5. Starting from one long side, carefully roll the dough into a tight log, sealing the edge with a little water. Wrap in plastic wrap and chill for 30 minutes.
6. Remove dough from fridge and slice into 1/2-inch thick pinwheels. Place pinwheels on prepared baking sheet about 1 inch apart. Brush tops lightly with beaten egg.
7. Bake for 15 to 18 minutes or until golden brown and bubbly. Let cool slightly before serving.

Tips, Variations & Serving Ideas

• Add cooked bacon bits for an extra smoky layer.
• Sprinkle sliced green onions on top before baking for fresh color.
• Underbake by 2 minutes for gooey cheesy centers.
• Serve warm with ranch or a creamy dipping sauce.
• Store leftover pinwheels in the fridge and reheat in the oven for crispness.
• Use spicy pepper jack cheese for a flavor boost.
• Freeze unbaked logs for quick weekend snacks.

FAQs

Q: Can I make these vegan?
A: Yes! Use dairy-free cream cheese and cheese alternatives, and swap egg wash with plant milk or aquafaba.

Q: How spicy are these pinwheels?
A: Mild to medium – removing the jalapeno seeds cuts most of the heat. Adjust jalapeno amount to taste.

Q: Can I prepare these ahead of time?
A: Absolutely! The rolled log can be refrigerated or frozen and baked fresh later.

Q: What’s the best dough to use?
A: Puff pastry creates flakier pinwheels, while crescent dough is softer and quicker.

Save This for Later (Pinterest)

Love easy, crowd-pleasing snacks? Save this Jalapeno Popper Pinwheels recipe on Pinterest so you never miss making these cheesy, spicy bites again! Share with friends who love bold flavors too.