Jalapeño Popper Crescent Rolls Recipe

Ingredients

2 cans refrigerated crescent roll dough, 8 rolls each
These create the soft, buttery, golden wrapping around each stuffed jalapeño.

8 medium jalapeños, halved lengthwise
Remove the seeds and ribs for a milder flavor, then use each half as the base for the creamy filling.

8 ounces cream cheese, softened
This gives the filling a smooth, rich, and creamy texture.

1/2 cup shredded sharp cheddar cheese
Adds bold cheesy flavor and a slightly tangy bite that pairs well with the jalapeños.

1/3 cup cooked bacon, crumbled
Brings smoky, salty flavor and a savory crunch to the creamy cheese filling.

Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper to help prevent sticking and make cleanup easier.

In a medium mixing bowl, add the softened cream cheese, shredded sharp cheddar cheese, and crumbled cooked bacon.

Stir everything together until the filling is smooth, creamy, and evenly combined.

Spoon the cheese and bacon mixture into each jalapeño half, filling them generously but not overflowing too much.

Open the crescent roll dough and separate it into individual triangles.

Place one stuffed jalapeño half on the wide end of each crescent dough triangle.

Roll the dough around the jalapeño, starting from the wide end and rolling toward the pointed end.

Tuck the sides slightly so the filling stays inside while baking.

Arrange the wrapped jalapeño poppers on the prepared baking sheet, leaving a little space between each one.

Bake for about 15 minutes, or until the crescent rolls are puffed, golden brown, and fully cooked.

Remove from the oven and let the rolls cool for about 5 minutes before serving. Serve warm and enjoy.