Position rack in center of oven and preheat to 400°F. Line a large baking sheet with parchment paper.

Remove puff pastry from freezer and allow to thaw on countertop for exactly 10 minutes, flipping sheets halfway through.

While pastry thaws, combine softened butter and minced garlic in small bowl, mashing together with fork until well incorporated. Set aside.

Heat medium skillet over moderate heat. Add diced bacon and cook until crispy, 5-7 minutes. Transfer to paper towel-lined plate, reserving 1 tablespoon of bacon fat in pan.

Reduce heat to medium-low. Pour beaten eggs into same skillet with bacon fat. Season with salt and pepper. When eggs begin to set at edges, gently stir in 1/2 cup of shredded cheese. Cook until barely set but still slightly creamy. Remove from heat and let cool 5 minutes.

On clean work surface, unfold thawed pastry sheets and cut each into 4 equal rectangles, creating 8 pieces total.

Arrange pastry rectangles on prepared baking sheet. Spoon egg mixture in a line down center of each rectangle, leaving 1/2 inch border at ends. Sprinkle with crispy bacon, drizzle with sriracha or ketchup, and add 2 teaspoons more cheese on top.

Carefully roll each rectangle around filling, ending with seam side down. Using serrated knife, trim uneven ends, then cut each log into 3 equal pieces (approximately 1.5 inches each).

Position pinwheels cut-side down on baking sheet, spacing 2 inches apart.

Brush tops and sides with garlic butter mixture. Sprinkle remaining cheese over pinwheels.

Bake 15-18 minutes until pastry is puffed and deep golden brown.

Allow to cool 3-5 minutes before transferring to serving platter. Serve warm with jalapeno pepper jelly or condiment of choice.