Jalapeño Popper Bacon Pinwheels

Ingredients
8 ounces cream cheese, room temperature
1 tablespoon dry ranch seasoning
1 cup (113 g) cheddar cheese, shredded
2 medium jalapeno peppers, seeded and finely diced
3 slices bacon, cooked and crumbled
1 sheet puff pastry, thawed according to package instructions
Garlic Butter
3 tablespoons unsalted butter, melted
1 teaspoon garlic, minced
1 teaspoon fresh parsley, finely chopped
1 teaspoon kosher salt
Instructions
Preheat oven to 400°F and line a large baking sheet with parchment paper.
In a medium bowl mix together cream cheese, ranch seasoning, cheddar cheese, jalapenos, and bacon. Set aside while you prepare the puff pastry.
On a lightly floured work surface, roll the puff pastry dough out into a 9×12-inch rectangle.
Spread the cream cheese mixture over the dough, leaving about a ½ inch of empty space on the long edge.
Wet the empty edge of the dough with water (or a beaten egg). This will help the dough stay together when rolled. Roll the dough into a tight log, starting on the opposite long edge. Press gently along the edge to hold it together.
Using a sharp knife, carefully slice the log into 12 equal-sized pieces.
Bake for 18-20 minutes, or until the dough is golden brown.
Garlic Butter
In a small bowl combine melted butter, garlic, parsley, and salt.
Brush over the baked pinwheels and serve warm.