Description
These Baked Jalapeno Popper Pinwheels are a delicious appetizer featuring a creamy, spicy filling of cream cheese, cheddar, jalapeños, and bacon rolled inside soft pizza dough. Baked until golden and bubbly, they are perfect for parties, snacks, or game days, offering a satisfying blend of cheesy, smoky, and mildly spicy flavors in a fun pinwheel shape.
Ingredients
Scale
Pinwheel Dough
- 1 package refrigerated pizza dough (or gluten-free pizza dough for a gluten-free version)
Filling
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 2-3 fresh jalapeños, finely chopped (seeds removed for less heat, or leave seeds for extra spice)
- 1/4 cup cooked and crumbled bacon (optional, but recommended for extra flavor)
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
For Baking & Garnish
- 1 tablespoon olive oil (for brushing)
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
Instructions
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped jalapeños, crumbled bacon if using, mayonnaise, garlic powder, onion powder, and a pinch of salt and freshly ground black pepper. Stir until completely blended and smooth, ensuring even distribution of all ingredients.
- Prepare the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the refrigerated pizza dough to about 1/4-inch thickness. If using gluten-free dough, follow the package instructions carefully for rolling and baking as it may differ from regular dough.
- Assemble the Pinwheels: Spread the jalapeño popper filling evenly over the entire surface of the rolled-out dough, leaving a small border around the edges to help seal the roll. Starting from one edge, carefully roll the dough tightly into a log shape. Pinch the seams to seal the dough well to prevent filling leakage during baking.
- Slice and Arrange: Use a sharp knife to slice the rolled dough into approximately 1-inch thick pinwheels. Place the pinwheels on a baking sheet lined with parchment paper, spacing them about 1 inch apart to allow for expansion. Brush the tops lightly with olive oil to promote golden browning and a crispy exterior.
- Bake the Pinwheels: Bake in the preheated oven for 15-18 minutes or until the pinwheels turn golden brown and the cheese inside is melted and bubbly. Keep an eye on them to avoid burning, especially near the edges.
- Serve: Remove the baked pinwheels from the oven and let them cool slightly for a couple of minutes. Garnish with chopped fresh cilantro if desired. Serve warm with your favorite dipping sauces such as ranch dressing or spicy sriracha mayo for an extra kick.
Notes
- To reduce heat, remove jalapeño seeds before chopping. Leave seeds in for spicier pinwheels.
- For a gluten-free version, use gluten-free pizza dough and adjust baking times as needed.
- Bacon is optional but adds smoky flavor; you can substitute with cooked sausage or omit for a vegetarian option.
- Pinwheels can be prepared ahead, sliced, and refrigerated before baking.
- Use a sharp knife to get clean slices and avoid filling spill out.
- These pinwheels pair well with ranch, sour cream, or spicy dipping sauces.
