Jalapeno Cream Cheese Baby Back Rib Pinwheels
Elevate your appetizer game with these irresistibly savory Jalapeno Cream Cheese Baby Back Rib Pinwheels! Featuring tender, shredded baby back rib meat folded into a velvety mix of cream cheese, sharp cheddar, and smoky spices, these bite-sized delights are wrapped in flaky puff pastry and baked to golden perfection. The finely diced fresh jalapenos add the perfect hint of heat, balanced beautifully by the richness of the filling. Whether served warm or at room temperature, these pinwheels make an impressive finger food for game days, parties, or any celebration. With just 25 minutes of prep time and a quick bake in the oven, this recipe is as convenient as it is indulgent, making it a must-try for flavor enthusiasts!
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Recipe Information
Ingredients
- 2 cups Baby back rib meat (cooked, shredded)
- 8 oz Cream cheese (softened)
- 2 Fresh jalapenos (finely diced)
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Cheddar cheese (shredded)
- 2 Puff pastry sheets
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the softened cream cheese, finely diced jalapenos, smoked paprika, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Gently fold in the cooked and shredded baby back rib meat and shredded cheddar cheese. Mix until evenly distributed.
Lightly flour a clean work surface and roll out the puff pastry sheets to smooth any creases. Each sheet should be approximately 10x12 inches in size.
Spread half of the cream cheese and rib mixture evenly over one puff pastry sheet, leaving about a 1-inch border around the edges.
Starting on the longer end, roll the puff pastry sheet tightly into a log. Repeat with the second puff pastry sheet and remaining filling.
Wrap each log in plastic wrap and chill in the refrigerator for 15-20 minutes. This will make slicing easier.
Remove the logs from the refrigerator and slice them into 1-inch-thick pinwheels using a sharp knife.
Place the pinwheels onto the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops of the pinwheels with the beaten egg to give them a golden, glossy finish.
Bake in the preheated oven for 18-20 minutes, or until the puff pastry is golden brown and flaky.
Remove from the oven and let cool for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 11.2 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1155 mg | 89% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1786 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
