JALAPENO POPPER CRESCENT ROLLS RECIPE
I love making these jalapeno popper crescent rolls for parties—they're quick, crispy, and packed with spicy jalapeños, creamy cheese, and smoky bacon in just 15 minutes. It's my go-to appetizer that always disappears first!
Ingredients
- 1 can crescent roll dough
- 4 oz cream cheese softened
- ½ cup shredded cheddar cheese
- 3 jalapeños seeded and diced
- 4 slices cooked bacon crumbled (optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, cheddar cheese, jalapeños, bacon (if using), garlic powder, and smoked paprika.
- Unroll the crescent dough and separate into triangles. Place a spoonful of the filling on each triangle.
- Roll up the triangles, starting at the wider end, and place them on the baking sheet. Brush with egg wash.
- Bake for 12-15 minutes, or until golden brown. Cool slightly before serving.
Notes
- Make Ahead: Prepare the filling ahead of time and refrigerate until ready to use. Assemble and bake just before serving.
- Customizing the Flavor: Add diced cooked chicken or a splash of hot sauce for extra flavor. Use pepper jack cheese for more spice.
- Serving Suggestions: Serve as a party appetizer or snack with ranch or sour cream for dipping.
- Allergy-Friendly Options: Use dairy-free cheese and crescent rolls for a lactose-free version. Substitute turkey bacon or omit bacon entirely if desired.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best results.