These Easy Bacon Cheddar Puff Pastry Pinwheels are guaranteed to be the star of your next party or gathering! Flaky, buttery puff pastry is rolled up with savory bacon (or ham!) and sharp cheddar cheese, then sliced and baked until golden and puffed. I absolutely love making pinwheel appetizers like these Puff Pastry Pinwheels because they look impressive, taste amazing, and are incredibly simple to assemble using store-bought puff pastry. They’re the perfect bite-sized snack for holidays, game days, or any festive occasion – fantastic for spring get-togethers!
Why You’ll Love These Bacon Puff Pastry Pinwheels
- Super Easy: Uses store-bought puff pastry for a quick and effortless appetizer.
- Crowd-Pleasing Flavors: Salty bacon (or ham) and sharp cheddar cheese wrapped in buttery pastry – always a hit!
- Perfect Party Food: Bite-sized, easy for guests to eat, and look great on a platter.
- Quick to Bake: Ready in about 15 minutes of baking time after assembly and chilling.
- Customizable: Easily change the fillings or toppings.
Ingredients for Bacon Puff Pastry Pinwheels
Here’s what you’ll need to make these irresistible pinwheel appetizers. The full list with measurements is in the recipe card below.
Main Components
- Puff pastry dough sheet (frozen, thawed) (Pastry) (Homemade recipe link provided in original source)
- Bacon strips (or ham slices) (Meat)
- Shredded Cheddar cheese (Dairy)
Egg Wash & Seasoning
- Egg yolk (Binder/Wash)
- Salt (pinch, for egg wash) (Seasoning)
- Water (few drops, for egg wash) (Liquid)
- Fresh cracked pepper (to taste) (Spice)
- Optional Toppings: Sesame seeds, Italian seasoning, Everything Bagel Seasoning
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While the bacon and cheddar combo is classic for these Puff Pastry Pinwheels, feel free to get creative!
- Ham and Swiss: Use thinly sliced ham and shredded Swiss cheese.
- Turkey Bacon/Beef Bacon: For alternatives, substitute turkey bacon or beef bacon (cook until crisp first).
- Vegetarian: Spread with pesto or sun-dried tomato paste and sprinkle with Parmesan and mozzarella instead of meat. Or use sautéed spinach (well-drained) and feta.
- Spicy: Add a sprinkle of red pepper flakes or use pepper jack cheese.
- Add Herbs: Mix some chopped fresh chives or parsley with the shredded cheddar.
How to Make Bacon Puff Pastry Pinwheels
Let me show you how incredibly simple it is to make these Bacon Puff Pastry Pinwheels:
Prep Oven and Ingredients
- First, I make sure my puff pastry dough is properly thawed according to the package instructions (usually takes about 30-40 minutes at room temperature).
- If using regular bacon strips, I often find it easiest to slightly pre-cook them so they aren’t completely raw but still pliable (this helps render some fat). Or, use pre-cooked bacon. If using ham, I just have the slices ready.
- I preheat my oven to 380°F (190°C) – Note: This is slightly lower than the typical 400F for puff pastry, follow as written or adjust based on your pastry brand’s recommendation. I line a baking sheet with parchment paper.
Assemble and Chill
- I gently unfold or roll out the thawed puff pastry sheet on a lightly floured surface.
- I arrange a single layer of bacon strips (or ham slices) evenly over the puff pastry, leaving a small border along one long edge.
- I sprinkle the shredded cheddar cheese evenly over the bacon/ham.
- I sprinkle with fresh cracked black pepper to taste.
- Starting from the long edge opposite the small border I left clear, I carefully and tightly roll up the pastry lengthwise into a log.
- Once rolled, I wrap the log tightly in plastic wrap.
- I place the wrapped log into the refrigerator for about 20-30 minutes before slicing. This step is crucial! Chilling makes the log firmer and much easier to slice neatly without squishing.
Slice and Bake
- I remove the chilled log from the refrigerator and unwrap it.
- Using a sharp serrated knife, I gently slice the log crosswise into rounds about ½-inch wide.
- I transfer the slices (pinwheels) to the prepared baking sheet lined with parchment paper, placing them cut-side down.
- In a small bowl, I beat the egg yolk with a pinch of salt and a few drops of water to make the egg wash.
- I brush the tops of the pinwheels with the beaten egg wash.
- If desired, I sprinkle the tops with extra shredded cheese, sesame seeds, Italian seasoning, or other toppings.
- I bake the Bacon Puff Pinwheels in the preheated oven for about 15-20 minutes (adjust based on your oven and pastry), or until the puff pastry has puffed up beautifully and turned a deep golden brown and crisp.
- I remove the pinwheels from the oven and allow them to cool slightly on the baking sheet for a few minutes before transferring to a wire rack or serving platter.
Tips and Tricks for the BEST Puff Pastry Pinwheels
Here are my secrets for making perfect Puff Pastry Pinwheels:
- Keep Puff Pastry Cold: Work with thawed but still cold puff pastry for the best puff and flakiness. If it gets too warm, chill it again.
- Don’t Overfill: Avoid piling the fillings too high, which can make rolling difficult and cause leakage.
- Chill Before Slicing: This is the most important tip! Chilling the rolled log makes slicing so much easier and results in neater pinwheels.
- Use a Serrated Knife: A serrated knife cuts through the layers cleanly without squishing the log.
- Egg Wash for Gold: The egg wash gives the pinwheels that beautiful golden-brown, shiny finish.
How to Serve
These Bacon Puff Pastry Pinwheels are best served warm! They are perfect as:
- Party Appetizers: Arrange them on a platter for holidays, game days, or any gathering.
- Snacks: A delicious savory snack.
- Brunch Item: A great addition to a brunch buffet.
Serve them on their own or with a simple dipping sauce like honey mustard, ranch dip, or spicy ketchup.
Make Ahead and Storage
- Make Ahead: Assemble the pinwheels (slice the log) and place them on the baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. You can also freeze the unbaked pinwheels on the baking sheet until solid, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.
- Storage: Store leftover baked pinwheels in an airtight container at room temperature for 1 day or in the refrigerator for up to 2 days.
- Reheating: Reheat briefly in a toaster oven, regular oven, or air fryer at around 350°F (175°C) for a few minutes to restore warmth and crispness. Microwaving will make the pastry soft.
FAQs about Bacon Puff Pastry Pinwheels
- Can I use crescent roll dough instead?
- Yes, but the texture will be different – softer and doughier rather than light and flaky like puff pastry. Follow baking instructions on the crescent roll package.
- Should I cook the bacon first?
- It’s recommended to use pre-cooked bacon or partially cook raw bacon before rolling it in the pastry. This helps render some fat and ensures it gets crispy without making the pastry overly greasy or requiring excessive baking time for the pastry.
- My pinwheels unrolled during baking. Why?
- Ensure you rolled the log tightly and potentially sealed the final edge with a little water or egg wash before chilling. Placing them seam-side down on the baking sheet also helps.
Enjoy these incredibly easy, flaky, cheesy, and crowd-pleasing Bacon Puff Pastry Pinwheels! They’re the perfect party appetizer.
Print
Bacon Puff Pastry Pinwheels
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 18–24 1x
- Category: Appetizer, Snack
- Cuisine: American
Description
These bacon puff pastry pinwheels are sure to be a hit at your next party! Flaky puff pastry is rolled with bacon and cheddar cheese, then sliced and baked until golden brown.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed according to package directions
- 8 to 10 strips bacon (regular cut, not thick-cut) or thinly sliced ham
- 1 – 1 1/2 cups shredded Cheddar cheese (adjust amount to preference)
- Fresh cracked black pepper, to taste
- Optional: 1 egg, beaten (for egg wash)
Instructions
- Prepare Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface. If needed, use a rolling pin to smooth out creases or slightly enlarge it, maintaining a rectangular shape.
- Layer Ingredients: Arrange the bacon strips (or ham slices) in a single layer over the puff pastry, covering the surface but leaving about a 1/2-inch border along one long edge. Top the bacon evenly with the shredded cheddar cheese. Sprinkle with fresh cracked black pepper to taste.
- Roll Up Pastry: Starting from the long edge opposite the bare border, tightly roll up the puff pastry into a log, jelly-roll style.
- Chill Log (Important): Wrap the log tightly in plastic wrap. Place it in the refrigerator for at least 20-30 minutes (or freezer for 10-15 minutes) to firm up. This makes slicing much easier and helps the pinwheels hold their shape.
- Preheat Oven and Prepare Baking Sheet: While the log chills, preheat your oven to 380°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Slice Pinwheels: Remove the chilled log from the refrigerator/freezer and unwrap it. Using a sharp serrated knife, slice the log crosswise into rounds about 1/2-inch thick.
- Arrange on Baking Sheet: Place the pinwheel slices flat on the prepared baking sheet, leaving some space between each one.
- Egg Wash (Optional): For a deeper golden color and shine, brush the tops of the pinwheels with beaten egg wash.
- Bake: Bake for about 15-20 minutes, or until the puff pastry is puffed, golden brown, and crisp, and the cheese is melted.
- Cool and Serve: Remove the bacon pinwheels from the oven and let them cool slightly on the baking sheet before transferring them to a serving platter. Serve warm or at room temperature.
Notes
- Puff Pastry: Ensure the puff pastry is thawed according to package directions but kept cold for best puffiness.
- Bacon: Regular cut bacon works well. You can partially cook the bacon before layering if you prefer it extra crispy, but ensure it’s still pliable enough to roll. Drain well if pre-cooking.
- Cheese: Cheddar is used here, but Swiss, Gruyère, or Monterey Jack are also delicious substitutes.
- Chilling: Don’t skip chilling the log before slicing; it’s key for clean cuts and shape retention.
- Slicing: A serrated knife helps cut through the layers cleanly without squishing the roll.
- Storage: Store cooled leftovers in an airtight container at room temperature for a day or in the refrigerator for 2-3 days. Reheat briefly in an oven or air fryer at 350°F (175°C) to restore crispness.