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.
Servings: 12 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.