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Creamy Jalapeño Popper Rolls
Daniel Hayes

Creamy Jalapeño Popper Rolls

Crispy, golden-brown crescent rolls stuffed with a zesty cream cheese, bacon, and jalapeño filling. The perfect easy appetizer for game day or parties!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 16 rolls
Course: Appetizer, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans refrigerated crescent roll dough (8 oz each)
  • 8 oz cream cheese, softened
  • 1 cup cheddar cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • 2 large jalapeños, seeded and finely diced
  • 1/2 tsp garlic powder
  • 2 tbsp butter, melted (for brushing)

Equipment

  • Baking Sheet Standard rimmed cookie sheet
  • Mixing Bowl Medium size
  • Parchment Paper To prevent sticking

Method
 

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, crumbled bacon, and garlic powder. Mix until well combined.
  3. Unroll the crescent roll dough and separate it into triangles along the perforated lines.
  4. Place about one tablespoon of the cream cheese mixture onto the wide end of each dough triangle.
  5. Roll the dough up starting from the wide end toward the point. Place the rolls on the prepared baking sheet.
  6. Brush the tops of the rolls with melted butter. Bake for 12-15 minutes or until the rolls are golden brown.

Notes

For a spicier kick, leave a few seeds in the jalapeños. To make ahead, prep the filling and keep it refrigerated until ready to roll and bake.