Description
These Jalapeño Popper Stuffed Rolls are a delicious appetizer perfect for any occasion. A spicy and cheesy filling wrapped in a flaky dough, these rolls are sure to be a hit at your next gathering.
Ingredients
Scale
Dough:
- 1 can (8-count) refrigerated crescent roll dough or biscuit dough
Filling:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 fresh jalapeños, seeded and finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 egg, beaten (for egg wash)
- Optional: additional sliced jalapeños and shredded cheese for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, mix the softened cream cheese, shredded cheddar, crumbled bacon, chopped jalapeños, garlic powder, and onion powder until well combined.
- Assemble the rolls: Separate the dough into individual portions and flatten each piece slightly. Spoon about 1 tablespoon of the jalapeño popper mixture into the center of each piece of dough. Fold the dough over the filling and pinch the seams to seal, forming a ball.
- Bake: Place seam-side down on the prepared baking sheet. Brush each roll with beaten egg and top with extra cheese or a jalapeño slice if desired. Bake for 12–15 minutes, or until golden brown.
- Serve: Let cool slightly before serving.
Notes
- You can use pickled jalapeños for a tangier flavor.
- These rolls can be made ahead and reheated in the oven.
- Serve with ranch or a creamy dipping sauce for extra flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 35mg