If you’re looking for a fool-proof dish to make for the big game, look no further than these delicious bite size treats. The jalapeno and cheese poppers are the perfect mix of spicy, savory, and sweet.
I have made these 3 or 4 times, most recently to bring to an office pot luck. I will admit that this is not my original idea, but you can read a detailed blog post of the original recipe here. I made a few of my own changes to make these EVEN BETTER. Hint: BACON!
Let’s dive on in… The ingredients I am listing is to make a double batch. Unless you’re heading to a super small party with people who have self-control over how much they eat (how boring), you’ll want to make this quantity. Or maybe more!
2 packages of cream cheese at room temperature
2 regular size cans of crescent rolls (I normally wouldn’t buy the reduced fat, but I couldn’t find the regular)
1 can (7 oz.) of jalapenos (if your grocery sells diced jalapenos, buy those and it will save you a step)
1/4 cup of real bacon bits
3 T granulated sugar
Total cost of ingredients: $10.65
Before beginning, put the crescent rolls in the fridge. It will help you down the road.
Start by dicing the jalapenos if you aren’t able to find them diced in a can. I used the entire 7 oz. can, but that is somewhat deceiving. These jalapenos came in a can with carrots. So weird. I diced all the jalapenos in the can but I wouldn’t say that it was a full 7 ounces.
Mix the diced jalapenos with the cream cheese, bacon bits, and sugar. Make sure that it is mixed well to ensure that you have jalapenos, bacon, and plenty of cream cheese in each bite.
Before you start assembling the poppers, spray your counter top with non-stick spray. Keeping the crescent rolls cold will cut down on stickiness, but spraying your surface definitely helps. Assemble 4 crescent rolls like this.
Using a rolling pin, or your hands, make the four triangles into one rectangle. I like to use a rolling pin, but I use my hands first to make sure I’ve sealed the seams.
Don’t worry about making it perfect. Taste is what counts, right? Now, spread on the cheese mixture.
(Sidenote, this was my last roll that I assembled so I went heavy on the cheese. I didn’t want to waste it!)
Use your finger tips to loosen the top edge from the counter. Gently begin rolling the dough toward your body.
Now, cut the roll into 16 pieces. The easiest way to do this is to cut the roll in half, cut the halves in half, and so on til you arrive at 16.
Place these onto a greased cookie sheet and bake at 375 for 15 minutes or until golden brown. Hint: To cut down on the mess on my cookie sheet, I kind of pinch one side of them so that more dough is in contact with the cookie sheet instead of a big glob of cheese.
(How cute is this miniature spatula?)
I would recommend eating this right out of the oven. So tasty! Happy cooking!