Jalapeno Popper Crescent Rolls (Print Version)
# Ingredients:
→ Filling
01 -
8 ounce Cabot Pepper Jack Cheese, shredded
02 -
8 ounce cream cheese, softened
03 -
4 ounce can diced jalapenos, drained
04 -
½ teaspoon salt
→ Dough & Topping
05 -
16 ounces crescent roll dough (two 8-ounce cans)
06 -
¼ cup butter, melted
07 -
1 teaspoon garlic powder
# Instructions:
01 -
Preheat the oven to 375°F.
02 -
Shred an 8 ounce block of Cabot Pepper Jack Cheese. Add it to a mixing bowl with the softened cream cheese, diced jalapenos and salt. Stir to combine all of the ingredients.
03 -
Roll out both cans of crescent roll dough and press the perforations together.
04 -
Spread the cheesy jalapeno mixture evenly over the crescent roll dough.
05 -
Starting with the short side of the dough, roll up each sheet of crescent roll dough tightly over the cheese mixture. Use a serrated knife to slice each roll into 8, approximately 1 inch rolls (for 16 total).
06 -
Arrange the rolls in a greased 9 inch x 13 inch baking dish.
07 -
Combine the melted butter and garlic powder in a small bowl, then brush it evenly on top of the rolls.
08 -
Place in the oven and bake for 28-30 minutes, or until golden brown.
# Notes:
01 -
Store leftovers in the refrigerator for up to 5 days
02 -
For crispier rolls, bake separated on a parchment-lined baking sheet for 10-12 minutes
03 -
The filling can be made up to 3 days ahead