These quick and easy Jalapeno Popper Rolls are the perfect side dish to spice up your meal!

I made these yummy little rolls to go with our Easter meal a few weeks back. We like a little kick to our dishes and these rolls were the perfect accompaniment to the ham.

The Jalapeno Popper rolls are made with premade crescent roll dough so they couldn’t be any easier to make! (and who doesn’t love crescent rolls?)

Recipe Tip:

It’s up to you on the level of spiciness of the jalapeno you use. (The recipe calls for hot peppered jelly and fresh diced jalapenos – we like a bit of kick, but not too much so I substituted the spicier ingredients for mild pickled jalapenos and mild jelly.)

Ingredients in Jalapeno Popper Rolls

(Ingredients at a glance, find full amounts in the printable recipe card at the bottom of the post)

Cream cheese | Use full fat or 2%. Never fat free.
Hot pepper jelly | You can sub apricot jelly or marmalade mixed with 1/4 tsp of cayenne pepper if you don’t have hot pepper jelly available
Diced jalapenos | You can use pickled jalapenos for a milder roll.
Bacon, cooked and chopped | I always keep a package of precooked bacon in the fridge for recipes like this
Crescent roll dough | or a favorite dough recipe that would be similar

How to Make the Jalapeno Popper rolls

In a small bowl, combine the softened cream cheese, jelly, and diced jalapenos.
Add in the bacon.
Unroll the crescent dough and create rectangles out of 2 crescent pieces. Lightly pinch the dough together. You will have 4 rectangles.
Carefully spread the cream cheese mixture onto each of the rectangles.
Roll up the rectangles from short end to short end. Pinch the ends together so it will stay in the roll shape.
Cut each roll into 4 pieces with a sharp knife or dough cutter.
Place each roll on a greased cookie sheet. Bake at 350 degrees for 15 minutes or until golden brown. Enjoy warm or chilled.

Enjoy!

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Print the recipe here: