Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup a breeze.
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, finely chopped fresh jalapeno peppers, and crumbled cooked bacon. Add the garlic powder, onion powder, salt, and pepper. Mix everything together thoroughly until all ingredients are well combined and the mixture is smooth and creamy. Taste and adjust seasoning if needed, adding more salt, pepper, or even a pinch more jalapeno for extra heat.8 ounces cream cheese, softened, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 4-6 fresh jalapeno peppers, seeded and finely chopped, 4 slices cooked bacon, crumbled, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and freshly ground black pepper
- Unroll one can of the refrigerated crescent roll dough onto a lightly floured surface. Gently press the seams together to form a single, large rectangle. Repeat this process with the second can of crescent roll dough on a separate floured surface, creating a second large rectangle.2 (8-ounce) cans refrigerated crescent roll dough
- Evenly spread half of the jalapeno pepper mixture over the surface of the first crescent roll dough rectangle, ensuring it reaches close to the edges. Do the same with the remaining mixture on the second crescent roll dough rectangle.8 ounces cream cheese, softened, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 4-6 fresh jalapeno peppers, seeded and finely chopped, 4 slices cooked bacon, crumbled, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and freshly ground black pepper
- Starting from one of the longer sides, carefully and tightly roll up each rectangle of dough. Aim for a firm, compact roll to ensure distinct pinwheels.
- Once rolled, use a sharp knife to carefully slice each log into 1-inch thick pinwheels. You should get about 10-12 pinwheels from each log, so around 20-24 in total.
- Place the sliced pinwheels cut-side down onto the prepared baking sheets, leaving about an inch of space between each one to allow for expansion during baking.
- Bake in the preheated oven for 15-20 minutes, or until the crescent roll dough is golden brown and puffed up, and the cheese filling is melted and bubbly.
- Allow the Jalapeno Popper Pinwheels to cool on the baking sheets for a few minutes before transferring them to a wire rack or serving platter. This helps them to set slightly. Garnish with fresh chives if desired, and serve warm.1 tablespoon chopped fresh chives
Notes
Leftover Jalapeno Popper Pinwheels can be stored in an airtight container in the refrigerator for up to 3 days. Reheating is best done in the oven at 300°F (150°C) for 5-8 minutes.