Jalapeño Popper Pinwheels
These jalapeño popper pinwheels are an easy to make game day appetizer filled with a blend of cream cheese, jalapeños, bacon and cheddar.

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There’s something irresistible about an appetizer that packs a little heat and a whole lot of flavor. These jalapeño popper pinwheels are the ultimate appetizer that combines the creamy, cheesy goodness of jalapeño poppers wrapped in golden, tender pizza dough.
These bite-sized treats are a surefire crowd-pleaser, perfect for any occasion where finger foods reign supreme. Serve them fresh out of the oven for maximum freshness, or make them ahead of time and reheat when your guests arrive.
Pair these jalapeño popper pinwheels with a dipping sauce like ranch or marinara, and you’ve got a snack that’s impossible to resist. Whether your crowd consists of die-hard sports fans, partygoers, or hungry family members, these jalapeño popper pinwheels will keep everyone coming back for more.
Ingredients
Pizza dough: use pizza dough that comes in a can so the dough is already in a rectangle shape.
Jalapeños: sauté the jalapeño for milder flavor, keep raw for spicier pinwheels.
Cream cheese: cream cheese is the base for the cheesy pinwheel filling.
Bacon: not all jalapeño poppers come with bacon but I thought it added a nice smoky flavor.
Cheddar cheese: purchase a block of cheddar and grate your own for best texture.
Seasoning: simple, minimal seasoning of fresh garlic, salt and black pepper.
Equipment
Sauté pan
Cutting board and knife
Baking sheet
Cheese grater
Instructions
- Add bacon in a single layer to a cold pan. Heat over medium heat and once hot, cook bacon for 4-5 minutes each side, or until brown and crispy. Drain the bacon on a paper towel lined plate and once cool, cut or crumble into pieces.
- Remove excess bacon fat from the pan, add the diced jalapeño and sauté for 3-4 minutes. Skip this step if you want spicier pinwheels.
- Preheat oven to 400°F and line a baking sheet with parchment paper. In a mixing bowl, add the softened cream cheese, crumbled bacon, jalapeño, cheddar cheese, garlic, salt and black pepper and mix well to combine.
- Roll out the pizza dough onto a floured surface. Press and shape the dough to ensure the pizza dough has an even thickness throughout and the edges are as straight as possible.
- Spread the cream cheese filling over the pizza dough in an even layer, being sure to spread all the way to the edges.
- With the long side of the dough facing you, roll the dough up and away from you. With a sharp knife, carefully cut the roll into 12 equal pieces.
- Place the rolls on the prepared baking sheet. Bake the pinwheels for 22-25 minutes, or until golden brown.
- Optional: brush pinwheels with melted butter.
Tips for Making Jalapeño Popper Pinwheels
- Use gloves when handling the jalapeños or hold by the stem only and avoid touching the seeds and pith.
- Use the pizza dough straight from the fridge. It will be easier to work with vs room temperature dough.
- To get evenly sized pinwheels, start by cutting the roll in half, then in half again and then cut those four pieces into thirds to get 12 equal sized pieces.
- If you’d like to serve these jalapeño popper pinwheels with a sauce, try ranch, marinara or a sweet pepper jelly to contrast the heat.
FAQ
Are these jalapeño popper pinwheels spicy?
If you follow the recipe as written, these jalapeño pinwheels are mild in heat due to the number of jalapeños used and sautéing them beforehand, which takes away some of the heat from the peppers.
How can I make these jalapeño popper pinwheels spicier?
For spicier jalapeño popper pinwheels, add another jalapeño or two and add them to the filling mixture raw.
How do I store jalapeño popper pinwheels?
Allow the pinwheels to cool completely and then store in an airtight container or resealable bag in the fridge for up to 5 days or in the freezer for up to 3 months.
Substitutions
Pizza dough: you can use homemade pizza dough. You will just need to shape the dough into a 9″x13″ rectangle before spreading on the filling. For a flaky, buttery variation, use puff pastry sheets instead of pizza dough.
Cream cheese: Neufchâtel cheese is similar to cream cheese but contains less fat.
Bacon: sub turkey bacon or omit for a vegetarian option.
Cheddar: gouda or Monterrey Jack can be used instead.
More Appetizer Recipes You’ll Love
- Homemade Pizza Rolls
- Buffalo Chicken Pinwheels
- Reuben Sliders
- Air Fryer Garlic Parmesan Wings
- Buffalo Chicken Egg Rolls
If you make these Jalapeño Popper Pinwheels, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Jalapeño Popper Pinwheels
Ingredients
- 1 can refrigerated pizza dough
- 4 strips bacon
- 2 jalapeños deseeded and diced
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Add bacon in a single layer to a cold pan. Heat over medium heat and once hot, cook bacon for 4-5 minutes on each side, or until brown and crispy. Drain bacon on a paper towel lined plate and once cool, cut or crumble into pieces.
- Remove excess bacon fat from the pan, add the diced jalapeño and sauté for 3-4 minutes. Skip this step for spicier pinwheels.
- Preheat oven to 400°F and line a baking sheet with parchment paper. In a mixing bowl, add the softened cream cheese, crumbled bacon, diced jalapeño, cheddar cheese, garlic, salt and black pepper and mix well to combine.
- Roll out the pizza dough onto a floured surface. Press and shape the dough to ensure the pizza dough has an even thickness throughout and the edges are as straight as possible. Spread the filling over the pizza dough in an even layer, being sure to spread all the way to the edges.
- With the long side of the dough facing you, roll the dough up and away from you. With a sharp knife, carefully cut the roll into 12 equal pieces.
- Place the rolls on prepared baking sheet. Bake the pinwheels for 22-25 minutes, or until golden brown.
- Optional: brush pinwheels with melted butter.