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Easy Jalapeno Popper Rolls Recipe with Cream Cheese, Cheddar, and Bacon

Easy Jalapeno Popper Rolls

Refrigerated crescent dough is wrapped around a creamy filling of cream cheese, sharp cheddar, jalapenos, and bacon, then baked until puffed and golden. These rolls are easy to assemble and perfect served warm.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 8-ounce tube Refrigerated crescent-roll dough
  • 4 ounces Cream cheese, softened
  • 1/2 cup Shredded sharp cheddar cheese
  • 1/4 to 1/2 cup Fresh jalapenos, finely chopped and seeds removed
  • 4-6 strips Bacon, cooked crisp and crumbled
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Salt
Optional Add-Ins
  • 1-2 tablespoons Chopped green onions
  • 1/4 cup Shredded Monterey Jack cheese
Optional Topping
  • 1 tablespoon Melted butter mixed with a pinch of garlic powder

Method
 

Step-by-Step
  1. Cook the bacon until crisp, drain well, and crumble. Let the cream cheese soften at room temperature, then preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
  2. Mix the softened cream cheese, cheddar, chopped jalapenos, bacon, garlic powder, and salt until evenly combined. Stir in the optional green onions or Monterey Jack if using.
  3. Unroll the crescent dough and separate it into eight triangles. Spread about 1 tablespoon of filling over each triangle, leaving a narrow border around the edges.
  4. Roll each triangle from the wide end toward the point. Place the rolls seam-side down on the prepared baking sheet so the filling stays enclosed as the dough bakes.
  5. Bake for approximately 12 to 15 minutes, or until the rolls are puffed and golden brown. Brush immediately with optional garlic butter.
  6. Cool the rolls for several minutes before serving because the cheese filling will be very hot. Serve warm as an appetizer, snack, or savory side for soup and salad.

Notes

Remove jalapeno seeds and membranes for less heat, or leave some in for a spicier result. Do not overfill, since excess filling may leak during baking. For pizza dough, use one 13- to 14-ounce refrigerated crust, spread on the filling, roll into a log, cut into 1-inch pieces, and bake for 15 to 18 minutes.