Jalapeño Popper Crescent Rolls are a stunning and delicious appetizer! They’re made with crescent roll dough that’s stuffed with a savory cream cheese, bacon and jalapeño filling, then baked to a tasty golden brown. Flavorful without being too spicy, these little crescents will absolutely be a crowd pleaser!
8ouncesbaconcooked until crispy and crumbled or chopped
8ouncescream cheesesoftened
1cupshredded sharp cheddar cheese
1medium jalapenoseeds and membrane removed, small diced
1green onionthinly sliced
16ouncescrescent roll dough2 (8) ounce cans
Optional Dips
ranchor blue cheese
Instructions
Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper. Set aside.
Using a stand mixer or hand mixer, beat the cream cheese in a large bowl until light and creamy.
Add the bacon, shredded cheese, diced jalapeno and green onions in the bowl and beat until combined. Set aside.
Carefully unroll the crescent dough and separate into triangles. Next, cut each triangle in half lengthwise so you have two narrow triangles.
Spoon about 1 & ½ teaspoons of the cream cheese filling onto the widest part of each triangle. Roll up the dough to form a crescent.
Transfer to the prepared baking sheet making sure to leave about 2 inches between each crescent roll.
Bake for 11 to 13 minutes or until lightly golden brown.
Let cool for several minutes before serving.
Notes
Storage InformationStore any leftover crescent rolls in an airtight container in the fridge for up to 3 days. To freeze, place cooled crescent rolls in a freezer-safe airtight container for up to 3 months.To reheat, place in the oven at 325°F oven for a few minutes.