Whipped these up for game nights, and the crowd devoured them!

Servings: 8

1 sheet of puff pastry, thawed
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
2 jalapeños, seeded and finely chopped
6 slices of bacon, cooked and crumbled
1 egg, beaten (for egg wash)

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the puff pastry on a lightly floured surface to smooth out any creases.

In a bowl, mix together the cream cheese, cheddar cheese, chopped jalapeños, and crumbled bacon until well combined.

Spread the cream cheese mixture evenly over the puff pastry, leaving a small border around the edges.

Starting from one side, carefully roll the puff pastry into a tight log.

Slice the log into 1/2-inch thick rounds and place them on the prepared baking sheet.

Brush the tops of the pinwheels with the beaten egg to give them a golden finish.

Bake in the preheated oven for 15-18 minutes, or until the pinwheels are golden brown and puffed.