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Easy Jalapeño Popper Crescent Rolls
Ben Carraoli

Easy Jalapeño Popper Crescent Rolls

I made these Easy Jalapeño Popper Crescent Rolls on a whim, and honestly, they disappeared faster than anything else on the table. I love recipes like this because they feel a little fancy but take almost no effort. The creamy filling, the gentle heat from jalapeños, and that flaky crescent crust are pure comfort
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Crescent roll dough 1 refrigerated can, 8 rolls – This dough bakes up flaky and buttery, making it perfect for wrapping creamy fillings.
  • Cream cheese 8 oz, softened – Softened cream cheese blends smoothly and creates that classic popper-style filling.
  • Jalapeños 2–3 fresh, finely diced – Fresh jalapeños give clean heat and crunch; remove seeds if you prefer it milder.
  • Shredded cheddar cheese 1 cup – Cheddar adds sharpness and melts beautifully into the filling.
  • Shredded mozzarella cheese ½ cup – Mozzarella balances the cheddar and gives that irresistible cheese pull.
  • Garlic powder ½ teaspoon – This adds subtle savory depth without overpowering the other flavors.
  • Salt ¼ teaspoon, or to taste – A small amount enhances the cheeses and jalapeños.
  • Optional bacon bits ¼ cup, cooked – Bacon adds smokiness and makes the rolls extra indulgent.

Method
 

  1. Start by adding the softened cream cheese to a mixing bowl. Stir it until smooth, then mix in the diced jalapeños, shredded cheddar, mozzarella, garlic powder, salt, and bacon bits if using. I always taste the filling at this stage to adjust seasoning before assembling.
  2. Open the crescent roll can and carefully separate the dough into triangles. Lay them flat on a clean surface so they’re ready to fill. Make sure the dough stays cool, as it’s easier to work with when chilled.
  3. Spoon a generous amount of filling onto the wide end of each crescent triangle. Gently roll the dough from the wide end toward the tip, tucking the filling inside as you go. Place each roll seam-side down on a lined baking sheet.
  4. Preheat your oven to 375°F (190°C). Bake the rolls for 12 to 15 minutes, or until they puff up and turn golden brown. I usually check at the 12-minute mark to avoid over-browning.
  5. Remove the baking sheet from the oven and let the rolls cool for about 5 minutes. This resting time helps the filling set slightly, making them easier to eat. Serve warm for the best flavor and texture.

Notes

  • I always soften the cream cheese fully; it makes mixing effortless and the filling extra creamy.
  • I finely dice the jalapeños so every bite gets balanced heat instead of big spicy chunks.
  • I line my baking sheet with parchment paper to keep the bottoms perfectly golden.
  • I sometimes brush the tops lightly with melted butter for extra shine and flavor.
  • I let them cool just a bit before serving so the cheese doesn’t spill out.