These Jalapeño Cream Cheese Pinwheels are an easy and delicious appetizer for any party or get together. These are a long time family favorite and they only take four ingredients to make. These are also perfect for entertaining because they can be made ahead of time and stored in the refrigerator until you are ready to bake them.
- 1 can of crescent dough sheet
- 1 (8 ounce) block of cream cheese
- 1/4 cup chopped jalapeños
- 1 tsp of sugar
Prepping the Jalapeño Cream Cheese Pinwheels
To make this easy and delicious appetizer start by preheating your oven to 350 degrees. Next, you’re going to grab a big mixing bowl and throw in an 8 ounce block of cream cheese, 1/4 cup of chopped jalapenos, and a teaspoon of sugar.
Then just use a hand mixer to mix that all together, if you don’t have a hand mixer a stand mixer will work too!
Rolling and Baking the Pinwheels
Roll out a can of Crescent roll dough onto a cutting board. I like to use the crescent sheets, but the rolls work just as well. If you are using the rolls you will just use your fingers to pinch together the seams to form a sheet.
Once you’ve gotten that rolled out you will just spread the cream cheese mixture evenly across the sheet. Next, you will grab a long end of the rectangle sheet and begin to tightly roll into a log.
When you’ve gotten that rolled up you can pull on the ends a bit to stretch the roll if it seems too thick.
To finish up you are just going to cut the roll into bite sized pieces. I like to start by cutting the roll in half, and continue to half the smaller rolls until I’m happy with the size. I typically end up with 32 Pinwheels from each roll.
Once they are all sliced up, just place them onto a baking sheet lined with parchment paper. Then place them into a 350 degree oven for about 15 minutes, or until golden brown.
Serving the Jalapeño Cream Cheese Pinwheels
These pinwheels are best served warm out of the oven, but they are also really good once they’ve cooled to room temperature as well. My family likes to have these for an appetizer night alongside some of our other favorite appetizers.
If you like this recipe check out some of my other favorite appetizers!
- Crockpot Sausage Cheese Dip
- Potato Skins
- Garlic Bread Meatball Subs
- Buffalo Chicken Dip
- Jalapeno Popper Wontons
Tips and Frequently Asked Questions
- It is best to use room temperature cream cheese for this recipe to make it easier for mixing.
- I like to use the canned crescent sheets for this recipe, but crescent rolls can also be used. Just press together the seams with your fingers.
- I like to leave about half an inch of space on the crescent roll sheet uncovered when spreading the cream cheese to make it easier to roll.
- When cutting these into pinwheels I like to spray my knife with cooking spray to avoid sticking.
- 1 can of crescent rolls I like to use the sheets
- 1 block of cream cheese
- 1/4 cup chopped pickled jalapeños
- 1 tsp of sugar
- Let an 8 ounce block of cream cheese soften then mix together with jalapenos and sugar.
- Next, roll out the crescent roll sheet. *If you’re using rolls press together all seams so you have one big rectangular sheet.*
- Then use a spatula spread cream cheese jalapeno mixture across crescent roll sheet.
- Carefully roll up the crescent roll into a log.
- Slice the roll into little pinwheel shapes. It's easiest to cut the roll in half and then keep cutting each piece in half until you end up with 32 bite sized pieces.
- Line your baking sheet with parchment paper and add on the cut pinwheels.
- Then bake them at 350 degrees for 12-15 minutes or until golden brown.
- Enjoy! Let me know if you try it out!