These Jalapeno Popper Crescent Rolls are filled with decadent cream cheese, fresh jalapenos, and shredded cheddar cheese all wrapped in a flaky Crescent dough.
When it comes to crescent roll recipes, this is definitely one of my all time favorites. I generally keep a roll of refrigerated crescent dough in the fridge at all times.
Not only are they great to serve for breakfast or dinner, they make a lovely wrapping for an appetizer.
Nearly any stuffing you can think of will pair nicely with buttery pastry and for these, I used a jalapeno popper dip base. Mild enough that my kids were able to eat them, but tasty enough that adults can enjoy them too.
Jalapeno Poppers For All!
Whether it is a potluck, game day, or an unplanned get-together, Jalapeno Popper Crescent Rolls will be a hit. Modeled after the classic jalapeno popper, these combine two cheeses with fresh jalapenos all neatly wrapped in a buttery, flaky, rich pastry. A sophisticated jalapeno popper, if you will.
While developing these I used refrigerated crescent dough because it was much easier. When you go through multiple variations you really don’t want to have to mess around with delicate pastry dough making.
The name of the game here is ease and simplicity. Dough from scratch would mess up the allure.
Working with Jalapenos
Jalapenos can have oils that will burn your finger tips. Unfortunately you won’t be able to tell if the oils are hot until you start working with the pepper.
To avoid tender fingertips or gasp accidentally touching your eye, coat hands in olive oil, fashion plastic sandwich baggies into gloves or use powder-free latex gloves.
If you do end up with sore fingers, soak them in milk or cream, the higher the fat content the better.
How to Make Jalapeno Popper Crescent Rolls
I think I’ve mentioned the ingredients several times already since the list is so short, but just in case you are skimming, they include:
- Crescent dough
- Fresh jalapeno – you can use jarred/pickled, but make sure to get them as dry as possible otherwise you could end up with soggy rolls.
- Shredded cheddar cheese – or other favorite shredded cheese. Pepper jack and colby are also good choices.
- Cream cheese – full fat, reduce or fat free can all be used.
- Egg wash (optional)
Next, unroll one or two crescents onto a work space.
Gently spread a lump of cream cheese in on the long end, top with diced jalapenos and shredded cheddar and roll them up.
I hate the way these are packaged, it makes it nearly impossible to get them to roll up centered and even, but do your best.
This step is optional, but gives a nice shine, and that is adding an egg wash. Egg wash is nothing but egg whisked with a little water or cream.
Storage, Reheating and Freezing
Jalapeno Popper Crescents also freeze well, in fact I made two batches and froze one for the night there is an impromptu meeting of Buffalo Bills fans at my home. Cook fully, then freeze.
Reheat at 350 degrees for 10 minutes or until warmed through (if cold). If room temperature, they will only take about 4-5 minutes.
You can also microwave them, but any bread product gets a little rubbery. To prevent this, wrap in a very damp paper towel and heat for 20-30 seconds at 50% power.
More easy appetizer recipes:
- Cheesy Pigs in a Blanket
- Hot Crab Dip
- Best Game Day Recipes
- Jalapeno Popper Dip
- Pinwheel Asparagus Rolls
- Cheesy Everything Bagel Seasoning Crescents
CONNECT WITH SAVORY EXPERIMENTS!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube
Pinterest | Instagram
Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!
Jalapeno Popper Crescent rolls
- Preheat oven to 375 degrees. Very lightly coat a large baking sheet with cooking spray to prevent sticking. You can also use parchment paper.
- Unroll first can of crescent dough. Smear 1-2 teaspoons of cream cheese on the wide end. Sprinkle a generous pinch of cheddar cheese over the cream cheese. Top with a sprinkling of fresh jalapeno.
- Roll up crescent and place on the baking sheet. Repeat with remaining dough.
- Whisk egg with 1 tablespoon of water or cream. Baste on the tops of each roll.
- Bake for approximately 12-14 minutes or until rolls are lightly browned.
- If you've tried this recipe, swing back through and let us know how you liked it in the comments or ratings.