Easy Jalapeno Pinwheel Poppers

Feb 5, 2017 | Uncategorized

There’s something about watching muscular men face off on an open field, ready to crush each other, that makes people hungry.  So just in case you need a snack for the big game today, I’m re-posting this family-favorite recipe for Easy Jalapeno Pinwheel Poppers.  Enjoy!

Preheat oven to 375˚. Line cookie sheet with parchment paper.


In a medium bowl, combine Jalapeño cream cheese spread with the Chive and Onion spread. Set aside. Carefully open the first can of crescents (or, if you are a thrill seeker, just rip it open with a resounding pop). Keeping the dough in a log, roll it out (long ways) on the parchment paper, and then pinch the seams together until you have a rectangle. With a spatula, spread half of the cream cheese mixture in an even layer over the naked dough. Sprinkle with ½ of the bacon pieces, and ½ of the shredded cheese. Then, with a long side facing you, roll the topping-laden dough into a log. Using a serrated knife, slice dough into 16 even pinwheels.

* Baking tip: the warmer the dough is, the more it tends to smush during this process. If you don’t mind a misshapen but out-of-this-world-tasty pinwheel popper, then keep going. If you are striving for the perfect pinwheel, then may the force be with you and refrigerate for easier handling.

Arrange pinwheels (perfect or otherwise) in rows on the parchment paper-covered cookie sheet. Bake at 375˚ for 18 to 24 minutes until the edges are kissed with golden brown. Cool slightly before transferring to a baking rack. Then repeat the process with the 2nd can of crescent roll dough and the remaining ingredients.

*Baking tip: I’m sure you can see by now that the end pieces don’t look the same as the others do. Even pinwheels have a few black sheep in the family. On the bright side, these rebels just happen to make the perfect “sample” bites.  🙂


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