Jalapeño Crescent Roll Poppers are an easy appetizer made with flaky crescent roll dough filled with gooey mozzarella cheese and spicy jalapeño slices. After baking until golden, they’re brushed with seasoned garlic butter and served warm with ranch for dipping.
I like these when I want a quick appetizer without making traditional jalapeño poppers from scratch. The crescent rolls make them incredibly easy, while the melted mozzarella, jalapeños, and garlic butter give you plenty of flavor in every bite.
Why I Love This Recipe
About the Ingredients ⭐
- Crescent Roll Dough: Refrigerated crescent roll dough makes these quick and gives the poppers their flaky, golden exterior.
- Mozzarella Cheese: Melts inside the crescent rolls for a gooey, cheesy center.
- Jalapeño Peppers: Jarred sliced jalapeños add heat and tang. Use 2–3 slices per roll or adjust to your taste.
- Butter: Melted unsalted butter is brushed over the warm rolls after baking.
- Granulated Garlic: Adds garlic flavor to the seasoned butter.
- Salt & Black Pepper: Season the garlic butter.
- Dried Parsley: Adds a little herby flavor and color.
- Paprika: Adds mild flavor to the butter topping.
- Ranch Dressing: Perfect for dipping the warm poppers.
Be sure to check out the full recipe and ingredient list below
How to Make Jalapeno Crescent Roll Poppers
- Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to ensure the rolls do not stick.
- Open the crescent roll dough tubes and gently unroll the dough onto a clean work surface. Separate the triangles along the perforations and arrange them on your baking sheet with ample space between each.
- Place approximately 1 to 2 tablespoons of shredded mozzarella cheese onto the wide end of each dough triangle. Be careful not to overfill to avoid spilling during baking.
- Add 2 to 3 slices of jarred jalapeno peppers on top of the cheese, adjusting the number of slices to match your preference for spiciness.
- Starting from the wide end of the triangle, gently roll the dough toward the pointed tip, encasing the filling inside. Once rolled, use your fingers to lightly press along the seams and ends to help seal the dough and prevent the cheese from oozing out.
- Arrange the filled crescent rolls seam-side down on the prepared baking sheet, leaving enough space between each roll for the dough to expand as it bakes.
- Place the baking sheet in the preheated oven and bake the rolls for 10 to 12 minutes, or until they are golden brown and puffed up.
- While the rolls are baking, prepare the garlic butter by combining the melted butter, granulated garlic, salt, black pepper, dried parsley, and paprika in a small bowl. Stir the mixture until the seasonings are evenly distributed.
- Remove the rolls from the oven when they are golden and fully cooked. Using a pastry brush, generously coat each roll with the prepared garlic butter while they are still warm to allow the buttery flavor to soak in.
- Transfer the finished crescent rolls to a serving platter and serve them warm alongside ranch dressing for dipping. Enjoy!
Tips I Found Helpful
- Don’t overfill the rolls. Too much cheese or too many jalapeños can make the filling spill out while baking.
- Roll them tightly. Tuck the filling inside the crescent dough as you roll so the cheese stays in the center.
- Adjust the heat. Use fewer jalapeño slices for milder poppers or add an extra slice if you like more heat.
- Watch them near the end. Crescent rolls can brown quickly, so check them during the last couple of minutes.
- Brush them while warm. Add the seasoned melted butter right after they come out of the oven so it coats the rolls nicely.
- Serve them right away. These are best warm while the crescent rolls are flaky and the mozzarella is gooey. 💙
FAQs about Jalapeno Crescent Roll Poppers
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Yield: 16
Jalapeno Crescent Roll Poppers
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Jalapeño Crescent Roll Poppers are an easy appetizer made with flaky crescent roll dough filled with mozzarella cheese and jalapeño slices, then brushed with seasoned garlic butter.
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Ingredients
- 2 (8 oz) tubes crescent roll dough
- 1 cup shredded mozzarella cheese
- Jarred sliced jalapeno peppers (use 2–3 slices per roll)
- 3 tablespoons unsalted butter, melted
- 1 teaspoon granulated garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
- Ranch dressing, for dipping
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to ensure the rolls do not stick.
- Open the crescent roll dough tubes and gently unroll the dough onto a clean work surface. Separate the triangles along the perforations and arrange them on your baking sheet with ample space between each.
- Place approximately 1 to 2 tablespoons of shredded mozzarella cheese onto the wide end of each dough triangle. Be careful not to overfill to avoid spilling during baking.
- Add 2 to 3 slices of jarred jalapeno peppers on top of the cheese, adjusting the number of slices to match your preference for spiciness.
- Starting from the wide end of the triangle, gently roll the dough toward the pointed tip, encasing the filling inside. Once rolled, use your fingers to lightly press along the seams and ends to help seal the dough and prevent the cheese from oozing out.
- Arrange the filled crescent rolls seam-side down on the prepared baking sheet, leaving enough space between each roll for the dough to expand as it bakes.
- Place the baking sheet in the preheated oven and bake the rolls for 10 to 12 minutes, or until they are golden brown and puffed up.
- While the rolls are baking, prepare the garlic butter by combining the melted butter, granulated garlic, salt, black pepper, dried parsley, and paprika in a small bowl. Stir the mixture until the seasonings are evenly distributed.
- Remove the rolls from the oven when they are golden and fully cooked. Using a pastry brush, generously coat each roll with the prepared garlic butter while they are still warm to allow the buttery flavor to soak in.
- Transfer the finished crescent rolls to a serving platter and serve them warm alongside ranch dressing for dipping. Enjoy!
Notes
Don’t overfill the crescent rolls or the cheese may spill out while baking. Roll the dough tightly around the mozzarella and jalapeños. Adjust the number of jalapeño slices for more or less heat. Brush the poppers with the seasoned melted butter while they’re still warm and serve right away for the best flaky texture.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 115Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 153mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 2g
