Jalapeño Popper Crescent Rolls

These quick and easy Jalapeño Popper Crescent Rolls feature a creamy, spicy, and cheesy filling wrapped in flaky crescent dough, topped with a jalapeño slice and baked to golden perfection. Perfect as an appetizer or snack.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 16 rolls

Course: Appetizer, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Rolls

2 cans crescent roll dough Refrigerated for best results, follow package instructions.
1 egg egg Beaten, for egg wash to achieve a golden brown and glossy crust.

Filling

8 oz cream cheese Softened at room temperature for easy and smooth mixing.
1 cup cheddar cheese Shredded, for a creamy and savory filling.
2 jalapeños jalapeños Diced, remove seeds and membranes for less heat, or leave some for extra spice.
1 tsp garlic powder Adds an aromatic depth and savory flavor to the filling.

Garnish

2 jalapeños jalapeños Sliced into rings, used for garnish and an extra kick on top of each roll.
1 tbsp fresh parsley Chopped, for a fresh pop of color and herbaceous note as a garnish.

Equipment

Baking Sheet
Parchment Paper
Mixing Bowl
Knife
Cutting Board

Method

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Mix softened cream cheese, cheddar cheese, diced jalapeños, and garlic powder in a bowl.
Unroll crescent dough and separate into triangles.
Place a spoonful of filling on the wide end of each triangle.
Roll up the dough, enclosing the filling.
Press a jalapeño slice onto the top of each roll.
Brush with beaten egg wash.
Bake for 12-15 minutes until golden brown.
Serve warm with ranch dressing.

Notes

These rolls are best served warm, perhaps with a side of ranch dressing for dipping. For those who prefer more heat, you can leave some seeds in the diced jalapeños, or even add a pinch of cayenne pepper to the filling.