Jalapeño Popper Roll-Ups
Jalapeño Popper Roll-Ups
Ingredients
For the Roll-Ups
- 8 ounces cream cheese, softened
- 1 cup Colby Jack cheese, freshly grated
- 1 can diced jalapeños, 4-ounce, drained
- 1/2 cup cooked bacon, chopped or crumbled
- 1 teaspoon Tony's Bold Seasoning, or to taste
- 1 can Pillsbury Crescent Dough Sheet, 8-ounce
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the softened cream cheese, freshly grated Colby Jack cheese, drained diced jalapeños, and the cooked, chopped bacon.
⏱️ 3 min
- 3
Sprinkle the Tony's Bold Seasoning over the mixture. Use a spatula or spoon to mix all the filling ingredients until they are well combined and evenly distributed.
⏱️ 2 min
- 4
Unroll the Pillsbury Crescent Dough Sheet onto a clean, flat surface, such as a cutting board or silicone mat. Gently spread it out to form a rectangular sheet.
⏱️ 1 min
- 5
Evenly spread the prepared cream cheese and jalapeño mixture over the entire surface of the crescent dough, leaving a small border if desired.
⏱️ 3 min
- 6
Starting from one of the long sides, carefully and tightly roll the dough up into a log shape.
⏱️ 2 min
- 7
Pinch the seam of the rolled dough log to seal it closed, ensuring the filling is contained.
⏱️ 1 min
- 8
Using a serrated knife, slice the dough log into individual roll-ups, approximately 1 to 1 1/2 inches thick. This should yield about 12-14 pieces.
⏱️ 3 min
- 9
Place the sliced roll-ups onto the prepared parchment-lined baking sheet, leaving some space between each piece.
⏱️ 1 min
- 10
Bake in the preheated oven for approximately 16 minutes, or until the roll-ups are golden brown and the cheese is melted and bubbly.
⏱️ 16 min•🌡️ 375
- 11
Remove from the oven and serve warm.
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Roll-Ups
Ingredients
For the Roll-Ups
- 8 ounces cream cheese, softened
- 1 cup Colby Jack cheese, freshly grated
- 1 can diced jalapeños, 4-ounce, drained
- 1/2 cup cooked bacon, chopped or crumbled
- 1 teaspoon Tony's Bold Seasoning, or to taste
- 1 can Pillsbury Crescent Dough Sheet, 8-ounce
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the softened cream cheese, freshly grated Colby Jack cheese, drained diced jalapeños, and the cooked, chopped bacon.
⏱️ 3 min - 3
Sprinkle the Tony's Bold Seasoning over the mixture. Use a spatula or spoon to mix all the filling ingredients until they are well combined and evenly distributed.
⏱️ 2 min - 4
Unroll the Pillsbury Crescent Dough Sheet onto a clean, flat surface, such as a cutting board or silicone mat. Gently spread it out to form a rectangular sheet.
⏱️ 1 min - 5
Evenly spread the prepared cream cheese and jalapeño mixture over the entire surface of the crescent dough, leaving a small border if desired.
⏱️ 3 min - 6
Starting from one of the long sides, carefully and tightly roll the dough up into a log shape.
⏱️ 2 min - 7
Pinch the seam of the rolled dough log to seal it closed, ensuring the filling is contained.
⏱️ 1 min - 8
Using a serrated knife, slice the dough log into individual roll-ups, approximately 1 to 1 1/2 inches thick. This should yield about 12-14 pieces.
⏱️ 3 min - 9
Place the sliced roll-ups onto the prepared parchment-lined baking sheet, leaving some space between each piece.
⏱️ 1 min - 10
Bake in the preheated oven for approximately 16 minutes, or until the roll-ups are golden brown and the cheese is melted and bubbly.
⏱️ 16 min•🌡️ 375 - 11
Remove from the oven and serve warm.