Jalapeno Popper Pinwheels
Fire up the game day eats and holiday entertaining with these flaky, cheesy, tangy, and spicy Jalapeno Popper Pinwheels with buttery puff pastry.
- Prep Time: 40
- Cook Time: 15
- Total Time: 55 minutes
- Yield: 4-6 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
- 1 sheet puff pastry, defrosted according to package directions
- 4 ounces cream cheese, room temperature
- 4 ounces goat cheese, room temperature
- 4 ounces sharp or extra sharp cheddar, hand grated
- 1/2 cup fresh jalapenos, finely diced, remove seeds for less heat if desired
- 2 tablespoons green onions, finely chopped
- 1/2 teaspoon garlic seasoning (or garlic salt, or 1/4 teaspoon kosher salt + 1/4 teaspoon granulated garlic
- 1 egg
- 1 tablespoon water
Instructions
- Add the cream cheese, goat cheese, and seasoning to a bowl and mix until smooth and creamy.
- Add the jalapenos, scallions, and shredded cheese to the goat cheese mixture and mix to combine.
- Lightly flour your work surface. Place the thawed puff pastry onto the floured surface and roll it out until it’s an about 9×13 rectangle.
- Place the jalapeno and cheese mixture onto the puff pastry and use an offset spatula or spatula to spread it out evenly. Leave a 1/2″ boarder on one side of the long side.
- Tightly roll up the puff pastry starting on the long side. Place the roll on a baking sheet, seam side down. Allow it to refrigerate for at least thirty minutes.
- Preheat your oven to 400 degrees.
- Add the egg and water to a small bowl and whisk together.
- Remove the puff pastry from the refrigerator. Slice it into 1″ rounds. Place the round on a parchment paper lined baking sheet. Brush each one with the egg wash.
- Place the baking sheet in the oven. Allow them to bake for 15-20 minutes until golden brown and bubbly.
Find it online: https://beachgirlgrills.com/jalapeno-popper-pinwheels/