Jalapeño Crescent Rolls
Creamy, spicy, and flaky, these jalapeño crescent rolls make a perfect appetizer for any gathering. Quick to prepare and deliciously comforting, they are a crowd favorite.
Ingredients
Dough
- 1 can refrigerated crescent roll dough Store-brand is more affordable.
Filling
- 1 cup cream cheese, softened Can be sampled raw.
- 1/2 cup jalapeños, chopped (fresh or pickled) Use pickled for tangier flavor, or fresh for brighter heat.
- 1/2 cup shredded cheddar cheese Buying block cheddar and shredding it yourself is recommended.
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Finishing
- Butter for brushing Use melted butter for a glossy finish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, chopped jalapeños, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well.
- Open the crescent roll dough and separate it into triangles.
- Place a spoonful of the jalapeño and cheese mixture at the wide end of each triangle.
- Roll the dough from the wide end to the tip to form a crescent shape.
- Place the rolled crescent rolls on a baking sheet lined with parchment paper.
- Brush the tops with melted butter.
Baking
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Serve warm and enjoy the creamy, spicy flavor!
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven. You can freeze unbaked rolls and bake from frozen with a few extra minutes. For less heat, rinse chopped fresh jalapeños to remove some seeds and membrane.