Description
These Jalapeno Popper Crescent Rolls are filled with creamy cheese, spicy diced jalapenos, and wrapped in buttery flaky crescent dough. Made with just 6 simple ingredients, they’re the perfect easy appetizer for game day, holiday gatherings, or a quick family snack.
Ingredients
8 ounces Pepper Jack cheese, shredded
8 ounces cream cheese, softened
4 ounces diced jalapenos, drained
1/2 teaspoon salt
16 ounces crescent roll dough (2 cans, 8 ounces each)
1/4 cup butter, melted
1 teaspoon garlic powder
Instructions
Preheat oven to 375°F and grease a 9×13-inch baking dish.
In a mixing bowl, combine shredded Pepper Jack cheese, softened cream cheese, diced jalapenos, and salt. Stir until fully mixed.
Roll out both cans of crescent dough and press the perforations together to form two solid sheets.
Spread the cheese and jalapeno mixture evenly over each sheet of dough.
Starting from the short side, tightly roll each sheet into a log.
Slice each log into 8 rolls using a serrated knife (16 rolls total).
Arrange the rolls in the prepared baking dish.
Mix melted butter with garlic powder and brush over the tops of the rolls.
Bake for 28–30 minutes, or until golden brown and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in the air fryer at 400°F for 5 minutes for best texture.
To make extra crispy rolls, bake separated on a parchment-lined baking sheet for 10–12 minutes.
The filling can be prepared up to 3 days in advance.
Recipe can be halved to make 8 rolls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 228 kcal
- Sugar: 3 g
- Sodium: 448 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 0.02 g
- Protein: 5 g
- Cholesterol: 35 mg