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Jalapeno Popper Stuffed Rolls Recipe
Ben Carraoli

Jalapeno Popper Stuffed Rolls Recipe

I have to tell you, making these Jalapeno Popper Stuffed Rolls was one of the most fun cooking experiences I’ve had recently. I love how the creamy, cheesy filling combines perfectly with the soft, pillowy dough—it’s comfort food at its finest. Every bite has this perfect pop of jalapeno heat that keeps you coming back for more
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 can of refrigerated crescent roll dough or pizza dough – I prefer fresh dough over frozen for softer rolls.
  • 8 oz cream cheese softened – Room temperature cream cheese blends more easily.
  • 1 cup shredded sharp cheddar cheese – Freshly shredded gives better melt and flavor.
  • 1-2 fresh jalapenos finely chopped – Adjust based on your heat preference; removing seeds makes them milder.
  • 1/2 tsp garlic powder – Adds subtle depth to the filling.
  • 1/2 tsp onion powder – Enhances the savory flavor.
  • Salt and pepper to taste – Balances and brightens the flavors.
  • 1 egg for egg wash – Helps achieve a beautiful golden brown finish.

Method
 

  1. Start by setting your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure the rolls don’t stick. Preheating is essential to achieve a golden crust.
  2. In a medium mixing bowl, combine cream cheese, cheddar, chopped jalapenos, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy for a perfect cheesy filling.
  3. Unroll your crescent roll dough or pizza dough on a lightly floured surface. Press the seams together if using crescent rolls to form a solid sheet—this keeps the filling from leaking out.
  4. Slice the dough into equal squares using a knife or pizza cutter. Spoon a generous amount of the jalapeno-cheese filling into the center of each square for maximum flavor.
  5. Fold the corners over the filling and pinch the seams tightly. You can also roll them like a small burrito for a fun twist. Proper sealing prevents the filling from oozing during baking.
  6. Beat the egg in a small bowl and brush over each roll. This step gives them a beautiful golden brown color and a slight shine that makes them look irresistible.
  7. Place the rolls on the lined baking sheet and bake for 12-15 minutes, or until golden brown. Keep an eye on them as ovens vary to prevent overcooking.
  8. Allow the rolls to cool for a few minutes before serving. Enjoy them as-is or with your favorite dipping sauce for an extra treat.

Notes

  • I like to remove jalapeno seeds if I want a milder roll without losing flavor.
  • Freshly shredded cheese melts better and prevents clumping in the filling.
  • Don’t skip the egg wash; it makes the rolls look bakery-perfect.
  • I sometimes add a pinch of smoked paprika for an extra depth of flavor.
  • If you want rolls to stay soft, cover them loosely with foil for the first 5 minutes after baking.