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Jalapeno Popper Crescent Rolls

Jalapeno popper crescent rolls wrap a creamy filling of sharp cheddar, jalapeno, and crisp bacon in flaky crescent dough. Bake until golden brown for an easy savory appetizer with a rich, cheesy center.
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Prep Time 10 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 bacon slice
  • 2 oz cream cheese softened
  • 0.25 cup shredded sharp cheddar cheese
  • 1 jalapeno medium, seeded and finely diced
For the rolls
  • 1 can (8 oz) refrigerated crescent roll dough

Equipment

  • 1 8-inch skillet
  • 1 large rimmed baking sheet

Method
 

Make the filling
  1. Cook the bacon in an 8-inch skillet over medium heat, turning once, until crisp, 5 to 7 minutes.
  2. Transfer the bacon to paper towels and let it cool.
  3. Crumble the cooled bacon.
  4. In a small bowl, stir together the cream cheese, cheddar, jalapeno, and crumbled bacon until evenly combined.
Assemble and bake
  1. Heat the oven to 375°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Unroll the crescent dough and separate it into 8 triangles; arrange them on the baking sheet.
  4. Divide the filling evenly among the wide ends of the triangles, leaving a narrow border.
  5. Roll each triangle toward the point, tuck the ends around the filling, and place seam-side down.
  6. Bake for 12 to 15 minutes, until golden brown and cooked through.
  7. Cool on the baking sheet for 5 minutes before serving.

Notes

For the best texture, let the cooked bacon cool before crumbling it into the filling. Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended because the crescent dough may lose its flaky texture. Turkey bacon can be used as a pork-free swap.