How To Make Bacon Jalapeño Pinwheels

Do you love the bacon and jalapeño combination? I sure do!😋 Those two are like a match made in delicious heaven! and golly do I have a tasty recipe that brings them together in all their glory. My bacon jalapeño pinwheels are the perfect appetizer for any time and any occasion.

Bacon Jalapeño Pinwheel Instructions

Prep work: Cut jalapeños in half and remove the seeds and veins ( leave the veins if you want it to be spicy ). Dice the jalapeños and set them aside. Dice bacon into small pieces.

Place a large skillet over medium-high heat and add in the bacon. Cook the bacon until crispy, then drain the grease.

Add the diced jalapeño to the skillet. Cook two minutes, stirring frequently. Cover and remove from the heat. This will help soften the jalapeño.*

*Be careful with this step. Do it as quickly as possible and avoid breathing in the spicy aroma of the pepper. I recommend using a mask or bandana to cover your airways.

Place the thawed cream cheese into a mixing bowl and add the bacon and jalapeños. Mix well to combine. Spread half of the filling on each puff pastry sheet. Roll each one up like a jelly roll.

Wrap each roll in wax paper or plastic wrap and chill it in the freezer for 15 minutes. ( This will make the slicing much easier )

In the meantime, preheat the oven to 400º and line two baking trays with parchment paper. Make the egg wash by beating an egg and mix in 1 tablespoon of water.

Take out one roll at a time and unwrap it. Use a very sharp knife to cut the rolls into equal ½ inch slices. Place flat on the baking sheets. Brush the tops and sides with the egg wash.

Pop into the oven and bake for 17-20 minutes. Or until golden brown. You can rotate the baking sheets after 13 minutes. This will ensure golden tops and bottoms. Remove from the oven and allow them to cool. Serve and enjoy!

Helpful Tips

This recipe is honestly so easy to make, but even with simple and easy recipes, there could be issues you run into. That’s why I want to give you some helpful tips so that these bacon jalapeño pinwheels come out delicious every time!

~ Plan ahead! You will have to thaw the puff pastry dough and bring the cream cheese to room temperature, so make sure you give yourself plenty of time.

~ The egg wash is what will give you that beautiful golden color, but if you don’t want to use egg wash you can substitute milk, cream, or butter.

~ Don’t skip chilling the roll after adding the filling. You could chill them in the freezer for 15 minutes or even refrigerate overnight. This, plus a sharp knife will help with the slicing.

~ Switching the baking sheets around in the oven after 13 minutes will give you golden tops and golden bottoms. If you have a convection oven, you don’t have to worry about this you lucky duck!😄

~ Always wash your hands thoroughly after working with hot peppers. You could also rub your fingers and fingernails with something acidic, such as tomato, lemon, or vinegar. This will help remove the capsaicin ( hot pepper’s spice ).

I hope you love these tasty appetizers and find many occasions to serve them! If you’re looking for a full meal, check out my dinner recipes, or click on the drop-down menu to explore all my recipes.😉

Till the next one!

Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!

Bacon Jalapeño Pinwheels

Maria Felipa

Crispy bacon combined perfectly with jalapeño and cream cheese, then rolled up in flaky puff pastry, sliced, and baked to perfection. Mmmm so good!

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 17 mins

Chill Time 15 mins

Total Time 57 mins

Course Appetizer

Cuisine American

Ingredients

  

• 6 slices of bacon
• 2 jalapeños
• 1 8 oz block of cream cheese room temperature
• 1 17.3 oz box of puff pastry sheets. thawed
• 1 egg
• 1 Tbsp water

Instructions

 

Prep:

• Cut jalapeños in half and remove the seeds and veins ( leave the veins if you want it to be spicy ). Dice the jalapeños and set aside.
• Dice bacon into small pieces.

Cook

• Place a large skillet over medium-high heat and add in the bacon. Cook the bacon until crispy, then drain the grease.
• Add the diced jalapeño to the skillet. Cook two minutes, stirring frequently. Cover and remove from the heat. This will help soften the jalapeño. Be careful with this step. Do it as quickly as possible and avoid breathing in the spicy aroma of the pepper. I recommend using a mask or bandana to cover the airways.
• Place the thawed cream cheese into a mixing bowl and add the bacon and jalapeños. Mix well to combine.
• Spread half of the filling on each puff pastry sheet. Roll each one up like a jelly roll. You could use a little bit of the egg wash to seal the edges. Wrap each roll in wax paper or plastic wrap and chill it in the freezer for 15 minutes. ( This will make the slicing much easier )

Bake

• In the meantime, preheat the oven to 400º and line two baking trays with parchment paper. make an egg wash by beating the egg and stirring in 1 Tbsp of water. set aside.
• Take one roll out at a time. Unwrap it and use a very sharp knife to cut the rolls into equal ½ inch slices. Place flat on the baking sheets. Brush the tops and sides with the egg wash.
• Pop into the oven and bake for 17-20 minutes. Or until golden brown. You can rotate the baking sheets after 13 minutes. This will ensure even golden tops and bottoms.
• Once done, remove them from the oven and allow them to cool. Enjoy!