Bacon Pinwheels

48 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Bacon Pinwheels are an easy 10 minute crispy, cheesy appetizer with puff pastry, bacon and cheddar cheese. Perfect for holiday parties and easy to make ahead.

We love events like Super Bowl or New Years’ Eve because it means lots and lots of tasty snacks like Pigs In A Blanket and Buffalo Wings. In fact, there is no such thing as too many Appetizer Recipes at holiday and game day parties!

Bacon Cheddar Puff Pastry Pinwheel


One of the most anticipated parts of the Super Bowl, besides the cool new commercials, is the halftime performance. It’s probably the most watched 30 minutes of television every single year. But when the final burst of lights or music fades, we are left in limbo waiting for the game to start.

For most of us that means hitting the snack table for a second helping of appetizers. Make sure your Super Bowl Party stays stocked up with these delicious pinwheels. My Bacon Pinwheels are so easy, as long as you have the ingredients, you could make a back up batch before the 2nd half even starts.

Bite out of Bacon Pastry Pinwheel

I used a puff pastry sheet for this recipe, which makes everything so much easier! I always have a few sheets of this miracle pastry on hand to make everything from appetizers to desserts. Puff pastry lasts in the freezer a long time and thaws fairly quickly, so it is perfect for last minute snacks.

As great as they are for game day snacks, they also make perfect holiday or brunch treats. The flaky, golden brown spirals are fancier than traditional tortilla pinwheels. Plus Bacon Pinwheels can be made ahead of time and keep really well in the freezer.

How to Make Bacon Pinwheels Ahead:

While you can certainly make this pinwheel recipe like normal and freeze after they are baked, you can also prep them before baking. Simply assemble your Bacon Pinwheels and freeze in the log form. Wrap in plastic wrap and store in an airtight container up to 2 months in freezer. Slice and bake for 5-10 minutes longer than normal when ready to serve.




  • Prep the Layers: Roll out the puff pastry dough, then layer on the bacon and cheddar cheese.
  • Roll the Pinwheels: Roll up the dough, then cut into ¼ inch slices.
  • Bake: Place the pinwheels on a greased cookie sheet and bake at 375 degrees for 15-20 minutes.

Bacon Pinwheel ingredients


  • Spicy: Give your Bacon Pinwheels a bit of kick by adding some diced canned jalapeños (drained) and pepper jack cheese.
  • Cheese: Swap out the cheddar cheese any other shredded cheese. Bacon would taste delicious with a smokey mozzarella, gouda, or Swiss cheese.
  • Ham: Use deli ham slices and add some American cheese and a thin layer of mustard to make a classic Ham and Cheese Pinwheel.
  • Pancetta: Make these pinwheels a bit fancier by substituting cooke pancetta for the bacon. Sprinkle some fresh shredded parmesan for more Italian flavor.
  • Crescent Rolls: Instead of using puff pastry, use a tube of crescent roll dough. Roll out into one rectangle and seal up the perforations in the dough.
  • Breakfast Pinwheels: Make a delicious brunch appetizer by adding some soft scrambled eggs to the filling before rolling and baking.


  • Can you make pinwheels the night before? Yes. You can prep these puff pastry pinwheels up to a day ahead of time if you are storing in the fridge. I recommend not slicing them until you are ready to bake.
  • How do you reheat pinwheels? The best way to reheat these Bacon Pinwheels is to bake in the oven at 375 degrees until warm. If you reheating from frozen, allow to thaw in fridge overnight. 



  • Serve: This pinwheel recipe will stay good at room temperature for up 2 hours.
  • Store: Store in the fridge in a sealed container for up to 1 week. Lay a paper towel in the container to absorb moisture.
  • Freeze: Flash freeze these by laying flat on a baking sheet for 1 hour. Then transfer to an airtight container and freeze for up to 2 months.

Stack of Bacon Pastry Pinwheels

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Bacon Pinwheels

Bacon Pinwheels are an easy 10 minute crispy, cheesy appetizer with puff pastry, bacon and cheddar cheese. Perfect for holiday parties and easy to make ahead.
Yield 48 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 2 sheets puff pastry , thawed
  • 1 1/2 cups cheddar cheese , shredded
  • 12 strips bacon , raw
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper


  • Preheat oven to 375 degrees.
  • Unfold the puff pastry sheets and line with bacon.
  • Sprinkle with cheddar cheese, salt and pepper and roll up.
  • Starting with a long side; pinch seam to seal.
  • Cut into 48 (1/2-inch) slices.
  • Bake 12-15 minutes, until golden brown.


Calories: 98kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 91mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Calcium: 35mg | Iron: 1mg
Keyword: Bacon Pinwheels

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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