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. Baked then brushed with garlic butter...everyone will devour them!
Servings: 9 rolls
Ingredients
- 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) can crescent roll dough, preferably crescent roll sheets
- 2 tablespoons salted butter, melted
- ½ teaspoon garlic, minced
- 1 teaspoon parsley, chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9x13 pan with pan spray and set aside.
- Combine the 8 ounces cream cheese, 1 cup sharp cheddar cheese, ⅓ cup bacon, ⅓ cup jalapenos, ½ teaspoon salt, ¼ teaspoon ground pepper, and ¼ teaspoon garlic powder until fully mixed.
- Open the 1 (8 ounce) can crescent roll dough, 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 nine rolls.
- Place in the pan and bake for 25-28 minutes, until the tops are golden brown. Meanwhile, combine 2 tablespoons salted butter, ½ teaspoon garlic, and 1 teaspoon parsley,.
- Brush the butter mixture over the rolls right when they come out of the oven. Let them cool for 5-10 minutes before serving.
Nutrition
Serving: 1roll | Calories: 299kcal | Carbohydrates: 14g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 591mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 582IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 0.5mg
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