Made these for game night, and they were gone in no time!

 These bite-sized appetizers combine everything you love about jalapeño poppers—creamy, cheesy, and a little spicy—wrapped up in golden, flaky puff pastry. They’re an easy, crowd-pleasing snack for game days, parties, or holiday get-togethers.

Jalapeño Popper Bacon Pinwheels

Makes: About 16 pinwheels
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 40 minutes

Ingredients

• 1 sheet (about 8 oz / 225g) frozen puff pastry, thawed

• 4 oz (115g) cream cheese, softened

• ½ cup (about 2 oz / 55g) shredded sharp cheddar cheese

• 2 medium jalapeño peppers, seeds and ribs removed, finely diced*

• 6 slices bacon, cooked until crisp and crumbled

• 1 large egg, beaten (for egg wash)

• All-purpose flour, for dusting

Instructions

1. Prep & Roll the Pastry

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. On a lightly floured surface, gently roll the thawed puff pastry into a smooth 10x12-inch rectangle.

2. Make the Filling

In a medium bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, and crumbled bacon. Mix until evenly incorporated.

3. Assemble the Log

Spread the filling evenly over the entire surface of the pastry, leaving a ½-inch border along one long edge. Starting from the opposite long side, tightly roll the pastry into a log, using the clean edge to seal the roll. Place the log seam-side down.

4. Slice into Pinwheels

With a sharp serrated knife, trim off the uneven ends. Slice the log into ½-inch thick rounds. Arrange the pinwheels on the prepared baking sheet, spacing them about 1 inch apart.

5. Bake

Lightly brush the top of each pinwheel with the beaten egg. Bake for 15–18 minutes, or until the pastry is deeply golden brown and puffed.

6. Serve

Let the pinwheels cool on the sheet for 5 minutes before transferring to a serving platter. Serve warm.

Chef's Note: For a milder flavor, remove all seeds and white ribs from the jalapeños. For more heat, leave some ribs intact.

Enjoy! These are best served the day they are made, while the pastry is flaky and crisp.

I have removed the instructional subheaders and streamlined the format for better readability, while keeping all essential details and adding helpful notes. The recipe is now presented in a clear, single-column flow.