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Cheddar Bacon Pinwheels have become my favorite go-to appetizer when I need something quick yet a little indulgent. Every bite is buttery and cheesy with a hit of smoky bacon—perfect for parties, after-school snacks, or just because you need a treat with your coffee. Four simple ingredients and hardly any prep mean they are in the oven before you know it and disappear just as fast.
What Makes It Special
- Ready start to finish in under 25 minutes
- Only four main ingredients so anyone can handle it
- Flaky golden pastry plus melty cheese plus crispy bacon in every bite
- Customizable with your favorite cream cheese flavors or fresh garnishes
I made these for a game night and my friends now beg for the recipe at every gathering. It is the one thing I can count on to disappear before the main meal is even on the table.
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What You’ll Need
- Refrigerated crescent dough sheet: for that classic buttery flaky texture try to pick one that looks evenly layered and fresh in the package
- Chive and onion cream cheese spread: adds extra flavor depth but plain or any other savory cream cheese will work look for spreads with simple ingredients and little water on top
- Cheddar cheese: shredded for gooey melt and sharpness freshly shredded from the block melts smoother than prebagged
- Bacon: cooked and crumbled for savory crunch and smokiness choose a thicker cut for more flavor or try peppered for some heat
- Green onions or parsley: for garnish bring freshness and color chop them up small to sprinkle after baking
Let’s Cook This Together
- Prepare to Bake:
- Preheat your oven to 375 degrees Fahrenheit and cover a baking sheet with parchment paper or a silicone mat so there is no sticking.
- Shape the Dough:
- Unroll your crescent dough sheet right onto the baking sheet gently pulling the edges to widen just enough that it stays in one piece. If using perforated crescent rolls pinch the seams tight with your fingers.
- Spread and Sprinkle:
- Smooth the cream cheese all over the surface leaving a slim border at the edges so it seals well when rolled. Scatter shredded cheddar evenly and then sprinkle on all those crispy bacon bits.
- Form the Pinwheels:
- Take a sharp knife or pizza cutter and cut the sheet in half horizontally. Starting from one short side begin to roll up each half as tightly as possible like making a classic cinnamon roll pinching the edge to seal.
- Slice and Arrange:
- Next slice each rolled log into half inch spirals. Carefully transfer each spiral cut-side up to your baking sheet spacing them with room to puff and spread.
- Bake to Perfection:
- Slide the tray into your oven and bake for eight to twelve minutes until the pinwheels are golden on the outside and the cheese is bubbling inside.
- Finish and Serve:
- Remove from the oven and while still warm scatter with finely chopped green onions or parsley. Serve them up right away for best crunch and gooeyness.
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Good to Know
- Loved by kids and adults alike
- Freezer friendly before or after baking
- Full of protein with every bite
- Make ahead for easy entertaining
I adore how the sharp cheddar gets extra caramelized right at the edges. Last Thanksgiving my niece helped sprinkle the bacon and ended up eating half of it straight from the bowl. That is when I knew this would be a family tradition for years.
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Keeping It Fresh
Pinwheels stay tasty for up to three days in the fridge. Keep them in an airtight container and reheat in the oven or air fryer to get the pastry crisp again. Avoid microwaving as it can make them soggy. If making ahead you can roll and cut but bake fresh right before serving for the best results.
Easy Ingredient Swaps
No bacon on hand go for chopped cooked ham or turkey or leave it out for a veggie option. Switch out the cheddar for pepper jack gouda or mozzarella whatever your taste buds crave. Use a garlic herb cream cheese instead of chive and onion or invent your own flavor with fresh herbs mixed into plain cheese. Even store-bought pizza dough works if you cannot find crescent dough.
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How to Serve It Right
I love piling these onto a big platter with a little pile of extra green onions or parsley in the middle. They work perfectly as finger food for your cocktail party or potluck. Serve with a cool ranch dip or a little spicy mustard on the side. For breakfast they are tasty with a fried egg next to them or crumbled into a salad at lunch.
Behind the Dish
Pinwheels have been around forever because they are so incredibly versatile. Crescent dough gives you a light tender finish in a fraction of time compared to puff pastry. My mom used similar recipes with whatever cheese was in the fridge and sometimes leftover cooked chicken instead of bacon. The best part is there are so many ways to make it your own every single time.
Kitchen Wisdom
- Always roll the dough tightly so pinwheels hold together and do not unwind
- Pinch the dough seam before slicing spirals to keep the filling tucked inside
- Let the pinwheels sit five minutes before removing from the baking sheet so they stay together when lifted
Recipe FAQs
- → Can I use regular cream cheese instead of chive and onion?
Yes, plain or flavored cream cheese can be used depending on your taste preferences. Both work well for this appetizer.
- → How do I keep pinwheels from unrolling during baking?
Roll the dough tightly and pinch the seam after rolling to seal. Placing the slices seam side down also helps keep them intact.
- → What's the best way to reheat leftovers?
To keep them crisp, gently reheat pinwheels in a 350°F oven or air fryer for 6–8 minutes until warmed through.
- → Can I assemble pinwheels ahead of time?
Yes, you can assemble and refrigerate unbaked pinwheels a few hours ahead. Bake just before serving for best texture.
- → What other cheeses can I use?
Monterey Jack, pepper jack, or Colby cheese make tasty alternatives to cheddar in this appetizer.
- → Can I make these vegetarian?
Yes, simply omit the bacon or swap in cooked mushrooms or spinach for a savory vegetarian option.