Jalapeno Popper Roll Ups – only 4 ingredients for a tasty snack or appetizer with a kick!
I hope you all had a very Merry Christmas! We did. This post is perfect for New Year’s Eve — your last chance for party food before resolutions kick in. These are jalapeño poppers reimagined as easy roll ups.
I’m not usually a huge jalapeño fan, but I enjoyed these. The salty bacon, cool cream cheese, and flaky crescent dough balance the heat and create a flavorful appetizer.
My husband preferred a spicier bite and suggested leaving some seeds next time, but I thought the original mix of ingredients was just right.
The best part: only four ingredients and minimal prep. These make a simple, crowd-pleasing party snack. The step-by-step photos below show how quick they are to assemble.
You’ll love serving these at your New Year’s Eve gathering.
Jalapeno Popper Roll Ups
Ingredients
- 8 slices of crisp cooked bacon
- 4 medium jalapeñosstem removed, sliced in half vertically; seeds removed or left in to adjust heat
- 4 oz cream cheese or Neufchâteldivided into 8 portions
- 8 pack refrigerated crescent rolls(I used reduced fat)
Instructions
-
Trim cooked bacon into halves. Slice jalapeños in half lengthwise and cut into thin strips; remove seeds if you prefer milder heat.
-
Unroll crescent roll dough and separate into individual triangles. Place two bacon halves across the wide end of each triangle.
-
Spread about 1/2 ounce (roughly) cream cheese over the bacon, then top with a few jalapeño strips.
-
Roll each triangle from the wide end toward the point to enclose the filling.
-
Place roll ups point-side down on a baking sheet lined with parchment paper or a silicone mat.
-
Bake at 375°F (190°C) for 9–15 minutes, until the crescents are golden on top and bottom. Serve warm.
Notes
Sharing this recipe with a link is encouraged. Copying or posting the full recipe without permission is not allowed. Content and photos are copyright protected.
Did you make this?
Leave a rating below and follow the author on social platforms for more recipes and ideas.
Recipe added 9/10/15.