Jalapeno poppers used to be my go to appetizer and I would order them everywhere. I started making my own and finally just got sick of them since I ate them so much. I love jalapenos, but these days they dont like me. I tell ya…….it really sucks getting older. I can’t eat a lot of things that I love, but that’s a whole other story!
So, funny thing….this past weekend I was driving in my car and all of a sudden I started thinking of jalapeno poppers wrapped in bread dough. It just came outta nowhere. I had some crescent roll dough in the fridge and thought why not? Oh my. So, so good. If you like jalapeno poppers, you will like these rolls. Seriously, they are so good. I can’t wait to make more!
I used the pickled jalapenos, but I’m sure fresh jalapenos would be just as good. Next time, I think I will try making these with a pizza dough, but the pop open container of crescent rolls worked just fine. I kept it pretty simple like a basic popper, but get creative! Maybe try some bacon, green onion, sausage……so many possibilities.
Jalapeno Popper Rolls
1 package (pop open can) crescent rolls
2 jalapenos, quartered (I use the marinated jalapenos)
about 4 oz cream cheese
mozzarella, provolone or cheddar cheese (I use the string cheese sticks, cut in half
1/2 cup blue cheese salad dressing (more for dipping)
if you don’t like blue cheese, Ranch is good too.
Heat oven to 375.
Carefully separate the crescent dough into triangles and place on a parchment lined baking sheet.
Brush blue cheese dressing on each one. Place a slice of cream cheese on the wide part of the dough triangle. Top with jalapeno and mozzarella, as shown in picture. Carefully roll wide part of dough down to the bottom point. Brush with some soft butter (optional).
Space rolls about 2″ apart. Bake for 10-12 minutes or until golden brown. Serve warm with some blue cheese or ranch dressing.