In a large fry pan, fry the bacon until just beginning to brown and crisp. Remove from the fry pan, blot with paper towels and set aside. See the post on making bacon. When the bacon cools crumble. I do this with a large chef's knife which works well. Whatever technique try to get even small pieces.
Unfold the puff pastry, place on a clean flat floured surface. Roll with a rolling pin until ¼ inch or less in thickness. You should have a large rectangle shape of puff pastry dough.
Place the cream cheese in the microwave and warm until very spreadable.
Add the sharp cheddar cheese, parmesan cheese, scallions, sea salt, garlic, black pepper and All-Spice to the cream cheese and mix well.
Add the crumbled bacon and mix well.
Spread the cream cheese mixture as evenly as you can over the rolled out puff pastry.
Roll up the puff pastry starting from one end of the long side of the rectangle.
Roll it tightly and seal the edge by moistening it at the end.
Using a sharp knife, cut ½ inch to ¾ inch wheels. Place them carefully on a parchment covered cookie sheet about 1 inch apart. These will expand as they cook and you want enough room between them to keep them from sticking together.