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Jalapeno Popper Crescent Rolls

Jalapeno popper crescent rolls wrap a creamy, cheesy filling with diced jalapeno and crisp bacon in flaky crescent dough. Brush the rolls with egg wash and bake until golden brown for an easy savory appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 oz cream cheese softened
  • 0.25 cup shredded sharp cheddar cheese
  • 1 jalapeno small, seeded and finely diced
  • 1 slice bacon cooked crisp and crumbled
  • 0.125 tsp garlic powder
For the rolls
  • 1 can (8 oz) refrigerated crescent roll dough 8-count
  • 1 large egg
  • 1 tbsp water

Equipment

  • 1 large baking sheet

Method
 

Make the filling
  1. In a small bowl, mix the cream cheese, cheddar, jalapeno, bacon, and garlic powder until evenly combined.
Assemble and bake
  1. Heat the oven to 375°F.
  2. Line a large baking sheet with parchment paper.
  3. Unroll and separate the crescent dough into 8 triangles.
  4. Divide the filling evenly among the wide ends, keeping it away from the edges.
  5. Roll the dough toward the points and pinch the seams closed.
  6. Whisk the egg with the water.
  7. Brush the egg wash over the rolls.
  8. Bake for 12 to 15 minutes, until golden brown.
  9. Let the rolls rest on the baking sheet for 5 minutes before serving.

Notes

For neat rolls, keep the filling away from the dough edges and pinch the seams closed. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the crescent dough may lose its flaky texture. For a dairy-free variation, use dairy-free cream cheese and cheddar-style shreds.