Jalapeño Popper Crescent Rolls (Print Version)
Halved jalapeños filled with cream cheese, cheddar cheese, and crumbled bacon, wrapped in crescent roll dough and baked until golden.
# Ingredients:
→ For the Jalapeño Poppers
01 -
2 cans refrigerated crescent rolls (8 rolls each)
02 -
8 medium jalapeños, halved with ribs and seeds removed
03 -
8 oz cream cheese, softened
04 -
1/2 cup shredded sharp cheddar cheese
05 -
1/3 cup cooked bacon, crumbled
# Instructions:
01 -
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper for easy cleanup.
02 -
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, and crumbled bacon. Mix until smooth and well combined.
03 -
Spoon the cream cheese mixture into each jalapeño half, filling them generously.
04 -
Unroll the crescent dough and separate it into individual triangles.
05 -
Place one filled jalapeño half on the wide end of each crescent dough triangle. Roll the dough around the jalapeño toward the pointed end, tucking in the sides slightly to seal it.
06 -
Place the wrapped poppers on your prepared baking sheet and bake for 15 minutes, or until deep golden brown and puffed.
07 -
Let cool for 5 minutes before serving. These are fantastic served warm with a side of ranch dip for dipping!
# Notes:
01 -
Make sure to remove the jalapeño seeds and ribs - that's where most of the heat is, so removing them makes these more crowd-pleasing.
02 -
Using softened cream cheese makes it easier to mix and fill the jalapeños.
03 -
Pre-cooked bacon saves time - you can use the microwave-ready bacon or cook your own ahead of time.
04 -
These are no-fuss compared to deep-fried jalapeño poppers - baking means zero mess and much less oil!
05 -
Don't skip the parchment paper - it makes cleanup so much easier.
06 -
Serve these while they're still warm for the best taste and texture.