Cheesy, warm jalapeño popper pinwheels made with puff pastry and a creamy, lightly spicy filling.

Scale

1 sheet puff pastry, thawed

4 oz cream cheese, softened

1 cup shredded cheddar cheese

1–2 fresh jalapeños, seeded and finely diced

1/2 cup cooked turkey bacon, chopped

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

1 egg, beaten (for egg wash)

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1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix the cream cheese, cheddar, jalapeños, turkey bacon, garlic powder, onion powder, and salt until smooth.

3. Unroll the puff pastry and spread the mixture evenly across the surface.

4. Roll the pastry tightly into a log and slice into 12 even pinwheels.

5. Place on the prepared baking sheet, brush lightly with egg wash, and bake 18-20 minutes, or until golden and bubbly.

6. Let cool for a few minutes before serving so they set and hold together nicely.

For extra spice, leave a few jalapeño seeds in the mix.