Spicy Bacon Cheese Rolls (Print Version)
# Ingredients:
→ Pastry Base
01 -
2 packages of ready-to-use puff pastry, defrosted
02 -
1 whole egg, lightly beaten
→ Cheesy Jalapeno Filling
03 -
8 oz cream cheese, brought to room temperature
04 -
4 fresh jalapenos, cored and finely chopped
05 -
1 garlic clove, minced super fine
06 -
1/4 cup sharp cheddar, freshly grated
07 -
1/4 cup shredded mozzarella (or swap in Monterey Jack)
08 -
8 strips of bacon, crisped up and chopped
09 -
3 stalks green onion, thinly sliced
10 -
1/2 tsp sea salt
11 -
1/4 tsp freshly cracked black pepper
# Instructions:
01 -
Heat your oven to 375°F and position two racks so one's in the upper third and one's in the lower third. Grab a couple of large baking trays and line them with parchment paper.
02 -
Grab a big mixing bowl and throw in all your filling ingredients - the cream cheese, chopped jalapenos, minced garlic, both cheeses, crumbled bacon, green onions, salt, and pepper. Mix everything together really well until it's completely combined.
03 -
Dust your work surface or a sheet of parchment with a bit of flour. Take each puff pastry sheet and roll it out until you've got a rectangle that's roughly 10 by 12 inches.
04 -
Split your jalapeno mixture in half and spread it evenly over each pastry sheet. Make sure to leave about a quarter-inch empty border along the two longer edges.
05 -
Starting from one of the long sides, carefully roll each sheet into a tight log. Pinch the seam closed to seal it up. Wrap both logs in plastic wrap and pop them in the fridge seam-side down for 15 to 30 minutes to firm up.
06 -
Once chilled, unwrap your logs and use a really sharp knife to slice them into half-inch rounds. You should get about 16 slices from each log. Place them on your prepared baking sheets with a couple inches of space between each one.
07 -
Whisk your egg in a small bowl. Using a pastry brush, gently brush the egg wash over the sides and tops of each pinwheel for that gorgeous golden finish.
08 -
Slide the trays into the oven and bake for 20 to 25 minutes. About halfway through, rotate the pans and switch their positions (top to bottom) so everything bakes evenly. They're done when they're beautifully golden brown.
09 -
Let the pinwheels rest on the baking sheet for 4 to 5 minutes before serving - this helps them set up. Then dig in and enjoy these crispy, cheesy, spicy little bites!
# Notes:
01 -
These pinwheels are perfect for game day, parties, or any time you need a crowd-pleasing appetizer that looks fancy but is super simple to pull together.
02 -
You can prep these ahead of time - just assemble the logs, wrap them tightly, and keep them refrigerated for up to 24 hours before slicing and baking.
03 -
If you prefer less heat, remove all the seeds and membranes from the jalapenos. Want it spicier? Leave some seeds in or add a pinch of cayenne to the filling.