Bacon Pinwheels

4 hrs
Prep Time
4 hrs
15 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients

Savory Spice Mix:

8 each

Jones Dry Aged Cherrywood Smoked Bacon; cut into 1 inch strips

2 tablespoons

Fresh rosemary needles; no stems

2 tablespoons

Fresh mint leaves; hand torn into very small pieces

2 tablespoons

Fresh Italian parsley leaves; chopped

3 each

Fresh lemons grated on a micro plane

1 teaspoon

Calabrian chili powder

1 teaspoon

Sea salt; fine grind

2 teaspoons

Black pepper; cracked; tellicherry

Bacon Filling:

4 each

Jones Dry Aged Cherrywood Smoked Bacon

1 each

Plain pastry tip; large

1 each

Pastry bag


Spice marinated bacon slices

1 each

Plastic bench scrapper

Assembly of the Pinwheels:

3 ounces

All-purpose flour

1 each

Prepared puff pastry sheet; 10 x 15-inch

1 each

Spray bottle filled with distilled water

1 each

Plastic spatula

1 each

Baking tray lined with 1 sheet of parchment paper


  1. Savory Spice Mix: 

    Gather a 1-quart mixing bowl. Add all the ingredients and stir.

  2. Transfer the completed savory spice mix to a 9.5″ x 6.5″ x 1″ aluminum pan, cover and refrigerate for 30 minutes.

  3. Remove the savory spice mix from the refrigerator.

  4. Place the bacon slices onto a 9.5″  x 6.5″  x 1″ pan containing the savory spice mix.

  5. Allow the bacon to rest at room temperature for 2 hours.

  6. Remove the spiced bacon slices from the spice mix and place onto another 9.5″  x 6.5″  x 1″ aluminum pan.

  7. Allow the bacon to rest for 20 minutes.

  8. Bacon Filling:

    Fit a tabletop electric meat grinder with the smallest die. Set the grinder to the lowest speed. Turn the grinder on and add the bacon slices.


  9. Transfer the ground bacon to a small stainless steel mixing bowl sitting over an ice bath.

  10. Transfer the spice marinated bacon to a 400-degree preheated plancha or grill top.

  11. Utilizing a stainless-steel spatula quickly sear the outside of the bacon strips while ensuring the entire remains uncooked.

  12. Once completed transfer the seared  bacon to the bowl containing ground bacon.

  13. Utilizing a plastic spatula mix until a unified and evenly distributed mixture is achieved.

  14. Insert the plain pastry tip into the pastry bag and secure accordingly.

  15. Utilizing a plastic bench scrapper, transfer the unified bacon filling to the pastry bag.

  16. Assembly of the Pinwheels:

    Dust a wooden or hard surface with the all-purpose flour. Place the prepared puff pastry sheet onto the flour dusted surface.

  17. Give a gentle spray of distilled water onto the puff pastry sheet.

  18. Utilizing the pastry bag filled with the bacon filling, begin to evenly cover the puff pastry with the bacon filling, ensuring that 2-inches on all sides of the puff pastry sheet remain uncovered with the bacon filling. Using a spatula, evenly form a thin layer of the bacon filling.

  19. Gently roll the puff pastry lined bacon filling to form a secure roll. Cover with saran wrap and place into the freezer for 20 minutes.

  20. Transfer the semi-frozen pinwheel log to a cutting surface. Using a sharp knife, begin to make 1/2-Inch slices and transfer then to a parchment paper lined tray. There should be a total of 30 pinwheels formed.

  21. Place pinwheels into a preheated 300-degree Fahrenheit oven for 10 to 12 minutes or until they turn a light brown color.


  22. Remove the tray from the oven. Serve at once with a cocktail napkin.

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