Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and make cleanup a breeze.
- If you are using fresh jalapenos, carefully dice them. For pickled jalapenos, ensure they are well-drained to avoid excess moisture in the filling. Measure out 1/4 cup of the finely chopped pickled jalapenos.1/4 cup finely chopped pickled jalapeno slices
- In a medium bowl, combine the softened cream cheese, finely chopped pickled jalapenos, shredded sharp cheddar cheese, chopped chives or green onions, garlic powder, and black pepper. Mix thoroughly with a spoon or spatula until all ingredients are well incorporated and you have a creamy, cohesive filling.8 ounce package cream cheese, softened, 1/4 cup finely chopped pickled jalapeno slices, 1/4 cup shredded sharp cheddar cheese, 2 tablespoons chopped fresh chives or green onions, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper
- Carefully unroll one package of refrigerated crescent roll dough onto a clean, lightly floured surface. Press the seams together to form a single, rectangular sheet of dough. If the dough is tearing, gently press it back together.1 8-ounce package refrigerated crescent roll dough
- Evenly spread the prepared jalapeno cream cheese mixture over the entire surface of the crescent roll dough, reaching close to the edges. Ensure an even layer for consistent flavor in every pinwheel.
- Starting from one of the longer sides, tightly roll up the dough with the filling inside, like a jelly roll. This is a crucial step for creating well-defined pinwheels. Ensure the roll is snug but not so tight that it tears the dough.
- Using a sharp knife, carefully slice the dough roll into 1/2-inch to 3/4-inch thick rounds. You should get approximately 12-15 pinwheels from one roll of dough.1 8-ounce package refrigerated crescent roll dough
- Place the sliced pinwheels onto the prepared baking sheet, leaving about half an inch of space between each one. They will expand slightly as they bake.
- In a small bowl, whisk the egg. Gently brush the tops of each pinwheel with the beaten egg. If desired, sprinkle a few sesame seeds over the top of each pinwheel for added texture and visual appeal.1 egg, beaten, 1 tablespoon sesame seeds
- Bake in the preheated oven for 15-20 minutes, or until the pinwheels are golden brown and puffed up. Keep a close eye on them during the last few minutes to prevent burning.
- Once baked, remove the baking sheet from the oven. Let the Jalapeno Cream Cheese Baked Pinwheels cool on the baking sheet for a few minutes before transferring them to a wire rack. They are best served warm.
Notes
Allow the baked Jalapeno Cream Cheese Baked Pinwheels to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, reheat in a single layer on a baking sheet in a preheated oven at 350°F (175°C) for 5-8 minutes, or until warmed through. Microwaving is an option, but they may lose some crispness. They can be frozen for future enjoyment. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Store in the freezer for up to 2-3 months. Reheat from frozen at 350°F (175°C) for 10-15 minutes, or until heated through.