Jalapeño Popper Crescent Rolls (Print version)
Flaky crescent rolls wrapped around a creamy jalapeño, cheddar, and bacon filling for an easy baked appetizer.
# Ingredients:
For the filling
01 -
8 oz (225 g) cream cheese, softened
02 -
1 cup (115 g) shredded sharp cheddar cheese
03 -
6 slices cooked bacon, finely chopped
04 -
2 medium jalapeños, seeded and finely diced
05 -
2 green onions, thinly sliced
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon black pepper
For the rolls
08 -
2 cans (8 oz each) refrigerated crescent roll dough, 16 triangles total
09 -
1 tablespoon (14 g) melted butter
10 -
Ranch dressing or sour cream, for serving optional
# Instructions:
01 -
Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
02 -
In a medium bowl, stir the softened cream cheese, cheddar, bacon, jalapeños, green onions, garlic powder, and black pepper until evenly mixed.
03 -
Unroll the crescent dough and separate it into 16 triangles. Work with one can at a time so the dough stays cool.
04 -
Spoon about 1 tablespoon of filling onto the wide end of each triangle. Keep the filling away from the edges so it does not leak.
05 -
Roll each triangle from the wide end to the tip. Place the rolls on the prepared baking sheets with the tip tucked underneath, spacing them about 2 inches apart.
06 -
Brush the tops with melted butter. Bake for 12-15 minutes, until puffed and golden brown. Let rest for 5 minutes before serving warm with dip if desired.
# Good to know:
01 -
Serve warm for the flakiest dough and creamiest center.
02 -
For a milder flavor, remove all jalapeño seeds and ribs before dicing.
03 -
Use about 1 tablespoon filling per roll to prevent leaking.