Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, and crumbled bacon. Mix until evenly incorporated.
- Unroll the crescent dough and press the seams together to form a single rectangle. Spread the cream cheese mixture evenly over the dough.
- Starting from a long edge, roll the dough into a tight log. For best results, wrap in plastic and chill in the freezer for 10-15 minutes.
- Using a serrated knife, slice the log into 1/2-inch thick rounds. Place the pinwheels on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Nutrition
Notes
Tip 1: For less heat, make sure to remove all seeds and white membranes from the jalapeños.
Tip 2: Chilling the dough log before slicing is crucial for clean, round pinwheels.
Tip 3: Reheat leftovers in an air fryer or oven to make them crispy again.
Tip 2: Chilling the dough log before slicing is crucial for clean, round pinwheels.
Tip 3: Reheat leftovers in an air fryer or oven to make them crispy again.