Jalapeño Popper Rolls

Jalapeño Popper Rolls


These jalapeño popper rolls are filled with a cream cheese mixture including bacon, cheese, and diced jalapeño and rolled up in crescent dough.
  • 8 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • ⅓ cup bacon, cooked and crumbled
  • ⅓ cup jalapenos, deseeded and diced
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon garlic powder
  • 1 8- ounce cans crescent roll dough, preferably crescent roll sheets
  • 2 tablespoons salted butter, melted
  • ½ teaspoon garlic, minced
  • 1 teaspoon parsley, chopped
  1. Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13 pan with pan spray and set aside.
  2. Combined cream cheese, cheddar cheese, bacon, jalapenos, salt, pepper, and garlic powder until fully mixed.
  3. Open the crescent rolls and pinch the perforated seams together if necessary. Spread the cream cheese mixture evenly over the crescent dough. Roll it up tightly and use a serrated knife to cut each section of dough into 9 rolls.
  4. Place in the pan and bake for 25-28 minutes, until the tops are golden brown. Meanwhile combine the butter, garlic, and parsley.
  5. Brush the butter mixture over the rolls right when they come out of the oven. Let them cool for 5-10 minutes before serving.

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