Ingredients
8 ounces cream cheese, room temperature
1 tablespoon dry ranch seasoning
1 cup (113 g) mild cheddar cheese, shredded
2 medium jalapeño peppers, seeded and finely diced
3 slices bacon, cooked and crumbled
1 sheet puff pastry, thawed
3 tablespoons unsalted butter, melted
1 teaspoon garlic, minced
1 teaspoon fresh parsley, finely chopped
1 teaspoon kosher salt
Instructions
1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. In a medium bowl mix together cream cheese, ranch seasoning, cheddar cheese, jalapeños, and bacon.
3. On a floured surface, roll out puff pastry into a 9×12-inch rectangle.
4. Spread cream cheese mixture over pastry, leaving a ½-inch border on one long side.
5. Wet the edge with water or egg wash. Roll tightly into a log.
6. Slice the log into 12 even pieces using a sharp knife.
7. Place slices on prepared baking sheet and bake for 18–20 minutes until golden brown.
8. In a small saucepan, melt butter with garlic, parsley, and salt over medium heat.
9. Brush garlic butter over hot pinwheels before serving.
Notes
Refrigerate rolled log up to 1 day before baking.
Freeze unbaked slices flat, then store in freezer-safe bag for up to 1 month.
Bake from frozen—add 3–5 extra minutes.
Perfect served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 170
- Sugar: 1g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg