Jalapeno Popper Pinwheels (Print Version)
# Ingredients:
01 -
8 ounces cream cheese, room temperature
02 -
1 tablespoon dry ranch seasoning
03 -
1 cup (113 g) mild cheddar cheese, shredded
04 -
2 medium jalapeno peppers, seeded and finely diced
05 -
3 slices bacon, cooked and crumbled
06 -
1 sheet puff pastry, thawed according to package instructions
→ Garlic Butter
07 -
3 tablespoons unsalted butter, melted
08 -
1 teaspoon garlic, minced
09 -
1 teaspoon fresh parsley, finely chopped
10 -
1 teaspoon kosher salt
# Instructions:
01 -
Preheat oven to 400°F and line a large baking sheet with parchment paper.
02 -
In a medium bowl, mix together cream cheese, ranch seasoning, cheddar cheese, jalapenos, and bacon. Set aside.
03 -
On a lightly floured work surface, roll the puff pastry dough out into a 9x12-inch rectangle.
04 -
Spread the cream cheese mixture over the dough, leaving about a ½ inch of empty space on the long edge. Wet the empty edge of the dough with water or beaten egg, then roll the dough into a tight log starting from the opposite long edge. Press gently along the edge to seal.
05 -
Using a sharp knife, carefully slice the log into 12 equal-sized pieces.
06 -
Bake the pinwheels for 18-20 minutes or until the dough is golden brown.
07 -
In a small saucepan over medium heat, combine butter, garlic, parsley, and salt. Cook for 2-3 minutes, or until the butter is melted.
08 -
Brush garlic butter over the baked pinwheels. Serve warm.
09 -
To make the pinwheels in an air fryer, assemble as instructed. Place pinwheels in a single layer in the air fryer basket, working in batches if necessary. Air fry at 325°F for 10-12 minutes or until golden brown. Brush with garlic butter before serving.
# Notes:
01 -
Cooking time may vary based on the air fryer brand and style.