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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the softened cream cheese, freshly grated Colby Jack cheese, drained diced jalapeños, and the cooked, chopped bacon.

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.

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.

Evenly spread the prepared cream cheese and jalapeño mixture over the entire surface of the crescent dough, leaving a small border if desired.

Starting from one of the long sides, carefully and tightly roll the dough up into a log shape.

Pinch the seam of the rolled dough log to seal it closed, ensuring the filling is contained.

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.

Place the sliced roll-ups onto the prepared parchment-lined baking sheet, leaving some space between each piece.

Bake in the preheated oven for approximately 16 minutes, or until the roll-ups are golden brown and the cheese is melted and bubbly.

Remove from the oven and serve warm.


Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the softened cream cheese, freshly grated Colby Jack cheese, drained diced jalapeños, and the cooked, chopped bacon.

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.

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.

Evenly spread the prepared cream cheese and jalapeño mixture over the entire surface of the crescent dough, leaving a small border if desired.

Starting from one of the long sides, carefully and tightly roll the dough up into a log shape.

Pinch the seam of the rolled dough log to seal it closed, ensuring the filling is contained.

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.

Place the sliced roll-ups onto the prepared parchment-lined baking sheet, leaving some space between each piece.

Bake in the preheated oven for approximately 16 minutes, or until the roll-ups are golden brown and the cheese is melted and bubbly.

Remove from the oven and serve warm.
