These quick and easy Jalapeno Popper Crescent Rolls feature a mixture of jalapeno peppers, cream cheese, cheddar, and bacon, wrapped in a flaky, buttery crescent roll. Perfect for game day!
For more easy appetizers using crescent roll dough, check out our pigs in a blanket and antipasto squares.
Easy Jalapeno Popper Cheese Puffs
This Jalapeno Popper Crescent Rolls recipe is perfect for hosting a party or for game day – it makes 32 bite-sized rolls (easily doubled if you need more) and they’re super simple to assemble in about 10 minutes. Another 15 minutes in the oven and they are ready to be served!
While these are made with jalapenos, they aren’t particularly spicy at all since the seeds are removed, but if spicy is your thing, you can easily add more heat.
Make sure to grab a couple of these jalapeno popper bites for yourself before setting the tray down, because they disappear fast!
Ingredients Needed
Just a handful of ingredients are needed to make this easy game-day appetizer.
(Scroll below to the printable recipe card for details and measurements.)
- Bacon – Cook until crispy and crumbled. In a pinch, you could buy real bacon bits.
- Cream cheese – Bring the cream cheese to room temperature so it’s easier to mix and will result in a creamier filling.
- Sharp cheddar – You can substitute your favorite shredded cheese here.
- Jalapeno – Remove the seeds then chop into small pieces.
- Scallion – For a peppery, subtle onion flavor.
- Crescent rolls – The holder for the filling with a light, flaky outside.
- Ranch – I like to dip these in ranch dressing, but that’s totally optional.
Recipe Variations
Here are a few ways to customize your jalapeno popper bites.
- Switch up the cheese. Feel free to swap out the sharp cheddar cheese with your favorite. A few that I recommend are white cheddar, smoked gouda, Monterey Jack, Colby Jack, pepperjack, mozzarella, and chipotle gouda. They would all taste amazing!
- Make them spicier. These are pretty mild so if you want to make them spicier, you can leave in (some) of the seeds in the jalapenos or add some of your favorite hot sauce to the mix.
How to Make Jalapeno Popper Crescent Rolls
These jalapeno popper cheese puffs come together quickly and easily. You can make a large amount in just 10 or 15 minutes!
(Scroll below to the printable recipe card for details and measurements.)
- Make the filling. Whip the filling ingredients in a large bowl with a hand mixer until combined.
- Prepare the crescent dough. Unroll the dough and separate it into triangles. Cut each one in half to form two long triangles.
- Add the filling. Place about 1 & 1/2 teaspoons of the filling on the bottom, wider part of the dough. Roll into a crescent shape. Place on a parchment lined baking sheet and repeat.
- Bake. Bake at 375F for 11 to 13 minutes, until lightly golden brown. Allow to cool for a few minutes then serve and enjoy.
Tips for Success
Here are a few tips to keep in mind when making this easy game-day appetizer.
- Take care when cutting the jalapenos. When you’re removing the seeds then cutting the jalapenos, be sure to avoid touching your face and thoroughly wash your hands when you’re done. Jalapeno in your eye is not a sensation you want to feel!
- Don’t add too much filling. It will be tempting to overfill the rolls, but if you add too much filling while baking, it will just seep out the sides.
- Work with one roll of dough at a time. Crescent dough is easier to work with when it’s cold, so only unroll one can at a time. Once all of those jalapeno popper bites are ready, move on to the second can.
Serving and Storage
- Serving suggestions. These are fantastic warm and fresh from the oven, but still delicious at room temperature. My favorite way to serve these is with a side of ranch dressing but BBQ sauce, honey mustard, and Cajun ranch are all great options as well. Or, skip the dipping sauce entirely. It’s up to you!
- Storing leftovers. Leftover jalapeno popper crescent rolls can be kept in the fridge for up to 5 days, in either an airtight container or ziploc bag.
- To freeze. They can also be frozen for up to 3 months after being baked, which is perfect if you are serving to a small group and don’t need all 32 at once. Once they cool, just toss them into a freezer-safe ziploc bag.
- Reheat. To reheat leftovers, only do so in the oven or air fryer. Avoid the microwave or the crescent rolls will become soggy.
More Party Appetizers:
- Jalapeno Popper Dip
- Bacon Wrapped Chicken Bites
- Grape Jelly Meatballs
- Buffalo Chicken Pinwheels
- Crab Quiche Bites
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Jalapeno Popper Crescent Rolls
Ingredients
- 1/2 pound bacon , cooked until crispy and crumbled
- 8 ounces cream cheese , softened
- 1 cup freshly shredded sharp cheddar
- 1 medium jalapeno , seeds removed, diced small
- 1 scallion , diced
- 2 cans (8 ounces each) crescent roll dough
- ranch , for dipping, optional
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper; set aside.
- Place the bacon, cream cheese, cheddar, jalapeno, and scallion in a large bowl. With an electric hand mixer, whip until combined; set aside.
- Using one canister of crescent dough at a time, unroll the dough and separate it into triangles. Cut the triangles in half, so they form two long triangles.
- Place 1 & 1/2 teaspoons of the filling onto the bottom, wider part of the roll. Roll the dough over the filling to form a crescent. Place it on the prepared sheet sheet.
- Repeat with the remaining filling and dough, placing them on the baking sheets, not touching.
- Bake for 11-13 minutes until lightly golden brown. Let them cool for a few minutes before serving.
Could you spread out one canister of crescent rolls Spread filling over top snd the top with other canister of crescent rolls. Then cut in squares?
Can’t see why not – try it!