Bacon Cheddar Pinwheels

Instructions

1. Prepare the pastry
   On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle approximately 12 x 14 inches. Ensure the pastry is even in thickness throughout.
2. Create the filling
   In a medium bowl, combine the softened cream cheese, crumbled bacon, shredded cheddar cheese, chopped chives, garlic powder, onion powder, and black pepper. Mix until well incorporated.
3. Spread and roll
   Spread the cheese and bacon mixture evenly over the puff pastry, leaving a 1/2-inch border along one long edge. Starting from the opposite long edge, tightly roll the pastry into a log shape, sealing the edge with a little water if needed.
4. Chill and slice
   Wrap the log in plastic wrap and refrigerate for at least 15 minutes to firm up. This makes slicing cleaner. Once chilled, remove the plastic wrap and cut the log into 1/2-inch thick slices using a sharp knife.
5. Prepare for baking
   Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Arrange the pinwheels on the prepared baking sheets, leaving about 2 inches between each pinwheel as they will expand during baking.
6. Apply egg wash
   In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the tops of each pinwheel with the egg wash. Sprinkle with paprika if desired for extra color and flavor.
7. Bake to golden perfection
   Bake in the preheated oven for 12-15 minutes, or until the pinwheels are puffed and golden brown. Rotate the baking sheets halfway through cooking for even browning.
8. Serve and enjoy
   Allow the pinwheels to cool on the baking sheets for 5 minutes before transferring to a serving platter. Serve warm or at room temperature as an appetizer or snack.