Baked Jalapeño Popper Pinwheels

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Baked Jalapeño Popper Pinwheels

These cheesy baked jalapeño popper pinwheels are filled with cream cheese, crispy bacon, gooey cheddar cheese, green onion and lots of jalapeños.

Prep Time30

Cook Time14

Total Time44

Course: Appetizer

Cuisine: American

Keyword: Appetizer, Baked, Cheese, jalapeno, Pinwheels, Sandwiches, Spicy

Servings: pinwheels

Calories: 94kcal

Author: Jenna

Equipment

Ingredients

1 8oz block cream cheese, softened (1 cup)
2-3 jalapeño peppers seeded and finely minced, to taste
2 green onions, thinly sliced
5 strips bacon, cooked and crumbled or chopped (see Note 1)
1 ½ cups sharp cheddar cheese, shredded
½ tsp garlic powder
¼ tsp onion powder
¼ tsp salt, or more to taste
¼ tsp freshly cracked black pepper
¼ cup pickled jalapeño juice (see Note 2)
1 400g pizza dough (see Note 3)

US Customary - Metric

Instructions

In a medium mixing bowl, combine the cream cheese, jalapeños, green onions, bacon, cheddar, garlic powder, onion powder, salt, pepper and jalapeño brine and mix until well combined (if it’s too thick to spread, add a little more jalapeño brine 1 tbsp at a time)
Place a piece of parchment paper over a large work surface such as a countertop or cutting board
Roll out the pizza crust into a large rectangle about 8x12 inches in size (if you’re using the Pillsbury pizza dough, you can even just press it a little with your hands because it’s already a rectangle)
Spread the cream cheese mixture all over the pizza dough, leaving a very small border around the edges (about ¼ inch)
Roll upwards once using the parchment paper, then continue rolling using your hands
Once you’ve reached the end of the dough, wrap the parchment paper around and tuck it underneath to make sure your dough is sealed shut
Chill for 20-30 minutes to make the pinwheels easier to slice
While the pinwheels are chilling, preheat oven to 400℉ and line a large baking sheet with parchment paper (you can reuse the parchment paper you used to roll the pinwheels)
Slice the pizza dough into 10-12 slices around 1 inch thick
Transfer sliced dough rounds to the prepared baking sheet, ½ an inch apart
Bake for 12-14 minutes or until golden brown and the cheese is bubbling

Notes

1. Any kind of bacon works for this recipe; I usually use turkey bacon, and you can even use precooked and crumbled bacon that is usually sold in bags.

2. I use the liquid from any jarred or canned jalapeños in this recipe. You can skip the juice or brine if you don't have some on hand, but it adds the best flavor and makes the cream cheese easier to spread.

3. You can use any homemade or store-bought pizza dough in this recipe. Balls of ready-made pizza dough are usually available in the fridge or freezer section at the grocery store. My favorite store-bought pizza dough for this recipe is the Pillsbury Pizza Crust, because it's already a large rectangle and requires minimal rolling.

Nutrition Facts are calculated automatically and may be inaccurate.

Nutrition