Introduction

These Jalapeño Popper Crescent Rolls are a delicious, spicy twist on a classic appetizer. With a creamy cheese filling and a flaky crescent roll exterior, they are perfect for parties or a tasty snack any time.

The image shows several golden-brown croissants with a shiny, flaky, and layered texture on the outside, each topped with small green herb pieces. The croissants have multiple thin layers that are light beige to golden in color, with some slightly crispy edges curling up around the tips. They rest on a baking tray, with a few melted spots of cheese or butter visible around them, adding a slightly bubbled and textured look. The close-up view highlights the soft, airy interior layers under the crispy outer shell. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (8 rolls) crescent roll dough
4 oz cream cheese, softened
1/2 cup shredded cheddar or Monterey Jack cheese
1–2 fresh jalapeños, finely chopped (adjust for desired heat)
2–3 tablespoons cooked bacon crumbles (optional)
1/4 teaspoon garlic powder
Salt and pepper, to taste

Instructions

Step 1: In a mixing bowl, combine the softened cream cheese with the shredded cheddar or Monterey Jack cheese. Add the finely chopped jalapeños, garlic powder, and bacon crumbles if using. Season with salt and pepper to taste. Mix thoroughly until creamy and well combined.
Step 2: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. Open the crescent roll dough and separate into individual triangles. Spread a spoonful of the filling at the base of each triangle, being careful not to overfill. Roll each triangle from the base to the pointed end, tucking edges to prevent leakage.
Step 3: Place the rolls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15–20 minutes until golden brown and bubbly. Watch closely toward the end to avoid over-browning; cover with foil if needed.
Step 4: Let the rolls cool on the baking sheet for 1–2 minutes. Transfer to a serving platter and serve warm. Optionally, garnish with fresh parsley or chives and offer dipping sauces like ranch or sour cream for a cooling balance.

Tips & Variations

For milder heat, remove the seeds and membranes from the jalapeños before chopping.
Substitute pepper jack cheese for an extra spicy kick.
Try adding chopped green onions to the filling for added freshness.
Use turkey or vegetarian bacon as a substitute for bacon crumbles.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness. Avoid microwaving to keep the crescent dough flaky.

How to Serve

The image shows a stack of golden-brown, soft bread rolls filled with a creamy, light yellow filling mixed with small pieces of meat and green herbs inside. The rolls have slightly shiny, smooth crusts with a warm, inviting look. They are placed in a white baking dish lined with white parchment paper, sitting on a white marbled surface. In the background, there are blurred green herbs and a white cloth adding a fresh touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare and assemble the rolls, then refrigerate them unbaked for up to 24 hours. Just add a few extra minutes to the baking time when ready to bake.

What if I don’t have fresh jalapeños?

You can substitute with canned jalapeños or a small amount of hot sauce, but fresh jalapeños provide the best texture and flavor.