Jalapeno Popper Pinwheels Food

JALAPENO CREAM CHEESE TORTILLA ROLL UPS

Steps:

• In a medium mixing bowl, combine cream cheese, jalapenos, cheese, bacon, chili seasoning, brown sugar and cayenne pepper (if using).
• Lay tortillas out on a clean work surface. Spoon half the cream cheese mixture onto each tortilla and smooth it out to the edges, in an even layer.
• Tightly, roll each tortilla up jellyroll style. Wrap each roll in plastic wrap and place in the fridge at least 3 hours and up to 48 hours.
• When ready to serve, cut off the uneven ends of each rollup and cut into ½-inch to 3/4-inch slices.
• Serve immediately. Store leftovers in the fridge, in an airtight container, up to two days.
• Serve with dipping sauce of your choice - Ranch dip, Tomato salsa, Queso dip or just by themselves.
• Enjoy!

JALAPEñO PEPPER PINWHEELS

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients until blended.
• Unroll crescent dough; separate into 4 rectangles. Firmly press perforations and seams together to seal; spread with cheese mixture. Roll up each rectangle, starting at one short end; cut into 4 slices. Place on baking sheet; flatten slightly.
• Bake 15 min. or until golden brown. Cool 1 min. before removing from baking sheet. Serve warm.

JALAPENO POPPERS

Steps:

• Cut jalapenos in half and remove seeds and veins.
• (Use gloves to work with peppers).
• Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
• Secure with a toothpick.
• Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.

JALAPENO POPPER PINWHEELS

Steps:

• In a small bowl, combine the cream cheese, cheddar cheese, jalapenos, bacon, and garlic salt.
• Divide the mixture in half, spreading each half evenly in a thin layer on each flatbread.
• Roll the flatbread up tightly starting on the long end of the flatbread. Slice into 1/2 inch slices with a serrated knife. You can chill the rolled up flatbreads in the refrigerator for about 30 minutes to make slicing easier.
• If serving cold, chill until serving. For hot pinwheels, bake on a greased baking sheet in a preheated oven at 350 degrees for 8-10 minutes. I prefer them hot over cold but they're good either way.

BACON, CHEDDAR JALAPENO POPPER PINWHEELS

Steps:

• Preheat oven to 350 degrees.
• Mix cream cheese, bacon, jalapenos and garlic salt together in a small bowl and set aside.
• Roll out crescent roll dough and lightly press seams together to form a sheet. (alternatively, you could use a rolled out pizza dough or a crescent dough sheet).
• Layer ingredients evenly on the dough, sprinkle with cheese reserving about a few tablespoons for topping, and roll lengthwise.
• Using a sharp, serrated knife, cut into 1-inch slices and place 2-inches apart on a foil lined cookie sheet. Top with reserved shredded cheddar, if desired.
• Bake for 9-11 minutes, or until bread begins to brown. Oven temperatures can vary, so do use this time as a guideline.
• Allow to cool slightly before plating and serving.

JALAPENO POPPER PINWHEELS

Steps:

• 1. Beat cream cheese, sour cream and sriracha until smooth. Stir in jalapeno, bell pepper, cheese, bacon and onion.
• 2. Divide evenly over flour tortillas.
• 3. Roll very tightly and slice into 1/2 - 1 inch pieces; discarding ends.
• 4. NOTES If preparing ahead of time. Roll them, store in plastic wrap and slice right before serving.

JALAPEñO POPPER PINWHEELS

Steps:

• Preheat your oven to 350 degrees.
• Spread out your crescent roll doughs. Spread half of the cream cheese on one sheet of dough, and half the cream cheese on the other. Sprinkle half the shredded cheese on one roll and half the shredded cheese on the other. Do the same with the jalapeño peppers, half on one sheet, half on the other. Repeat with the bacon pieces.
• Roll each roll up tightly. Using a piece of floss, or a piece of fishing line, and put it underneath your roll up in the middle. Cross the ends of the floss over the top of the roll and pull. It will make a clean slice through the roll up. Repeat on each piece, putting it in the middle of the pice until you have 8 equal pieces.
• Place the pieces flat side down on parchment paper or a silicon lined baking mat. Bake for 10 minutes or until the dough is golden brown.