Jalapeno Popper Bites Recipe

These 25-minute jalapeno popper bites wrap a bacon cream cheese filling in crescent roll dough. Perfect for parties and potlucks.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings bites

Calories 270kcal

Author Julie Kotzbach

Preheat your oven to 375 degrees F. Lightly grease a baking sheet with non-stick cooking spray and set aside.
Add 8 ounces cream cheese, 6 slices bacon, 3 large jalapeños, 2 green onions, and ¼ teaspoon garlic powder to a medium mixing bowl. Stir until evenly combined.
Unroll the 8 ounces refrigerated crescent rolls and separate into triangles along the perforations in the dough.
Place a scoop (about 2 tablespoons) of the jalapeno popper mixture onto the wide end of each dough triangle. Fold the dough around the filling, ensuring it is completely encased and the seams are sealed.
Arrange the dough balls seam side down on the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
Remove from the oven and serve warm.

Soften the cream cheese before mixing. It blends much more smoothly and gives you a lump-free filling.
Wear disposable gloves when chopping jalapeños, especially if you're making a double batch.
Pinch every seam tightly closed before baking, so the filling stays inside.
Don't overfill - about 2 tablespoons per bite is the sweet spot.
To make ahead, assemble and refrigerate unbaked bites for up to 24 hours. Add 1-2 minutes to the bake time since they're going in cold.
To freeze unbaked, arrange on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen at 375°F for 20-23 minutes.