Jalapeno popper bites are wrapped in crescent roll dough, with ranch-seasoned cream cheese, crisp bacon, and jalapeno peppers waiting inside.
These delicious little bites make a great party appetizer or special treat, but be warned, they are addicting!
Ingredients & Substitutions
- Crescent roll dough - One package of crescent dough is all you need for this recipe.
- Jalapeño peppers - 4 peppers are perfect, but add more if that doesn't pack enough kick for you. You can even add green onions to freshen up the flavor.
- Bacon - I prefer regular sliced bacon rather than thick cut for this recipe to ensure the pieces aren't too large.
- Cream cheese - For cheesier bites, you can add mild cheddar cheese or another milder cheese like pepper jack cheese.
- Ranch seasoning - When blended with cream cheese, this really upgrades the flavors of the dish, however, this can be left out for a filling more similar to classic jalapeño poppers. Otherwise, garlic powder and onion powder can be substituted.
How to Make Them
Make this jalapeño popper bites recipe by chopping the raw bacon into one-inch pieces. This is the best way to ensure each bacon crumble cooks evenly.
Sauté the bacon in a skillet over medium heat until crisp, then remove and place on paper towels to drain, leaving behind the bacon grease. Add the chopped peppers to the skillet and cook for 1-2 minutes, just to cook out the raw flavor, without making them soft.
Add chopped bacon bits, jalapeno peppers, softened cream cheese, and ranch seasoning to a large bowl and mix to combine the filling ingredients.
Lay your crescent roll dough flat on a clean surface and separate the triangles with a knife. Then place a dollop of the cream cheese mixture on each piece. Fold the dough over the filling and pinch to close.
Place the filled dough on a baking sheet in a single layer and bake in a preheated oven set at 350 degrees for 10 minutes. Let your creamy jalapeno popper bites cool for 2-3 minutes, then serve.
Storing & Reheating Leftovers
Place any leftover jalapeno popper bites in an airtight container and refrigerate for up to five days. This delicious appetizer is best reheated in a 250-degree oven until warmed through. You can use a microwave, but the texture of the breading will suffer greatly.
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Jalapeno Popper Bites
- Baking sheet
- Parchment paper
- 1 package crescent rolls (8 ounces)
- ½ pound bacon (chopped)
- 8 ounces cream cheese (softened)
- 4 medium jalapenos (chopped with jalapeno seeds removed)
- 1 ½ tablespoons ranch seasoning (about half of a ranch seasoning packet)
- Preheat oven to 350 degrees.
- Cook bacon in a skillet set over medium heat until crisp, then remove bacon.
- Cook chopped jalapeno in bacon grease for 1-2 minutes to remove the raw taste, but keeping the peppers crisp. Remove peppers from skillet and discard grease.
- Combine cream cheese, ranch seasoning, cooked bacon pieces, and peppers in a large bowl and mix to combine.
- Lay crescent roll dough flat, and separate the triangles. Add approximately 1 tablespoon of filling to each triangle and fold the dough over it, pinching shut. If there is excess dough, trim it off and reform the left over pieces to make more popper bites.
- Place jalapeno popper bites on a baking sheet lined with parchment paper, seam side down, and bake for 10 minutes.
- Remove from the oven and serve warm.
This recipe was originally published on October 7, 2020.