Our Bacon Jalapeño Poppers are perfect for Game Day or any other occasion when a tasty appetizer needs to be served up! Our version is a popper pinwheel that uses crescent dough for this savory treat.
The Original Jalapeño Popper
The jalapeño popper is another tasty treat that us Southerners take full credit for. These were originally dubbed as “armadillo eggs” in Texas, where they were first cooked up in the 1970s. In the ’80s and ’90s, the term “jalapeño popper” became the popular name for this dish.
The traditional jalapeno popper recipe is a hollowed-out jalapeño pepper filled with cheddar or cream cheese and other ingredients like bacon, and is deep fried. Over the years, cooks have done interesting variations on these stuffed jalapeno peppers, like wrapping in bacon, or air frying instead of deep frying.
Our twist on this yummy treat is a baked version that uses crescent roll dough to wrap together the classic ingredients of jalapeños, bacon, and cheese. The recipe calls for canned crescent dough like Pillsbury that can simply be bought at the grocery store; no need to make your own dough for this quick dish!
Making the Bacon Jalapeño Poppers
These are a simple-to-make appetizer, and here we have instructions with pictures to make it even easier.
- 8 oz of cream cheese, at room temperature
- 1 cup of crispy bacon, cooked and crumbled
- 2 cups of shredded sharp cheddar cheese (can substitute with pepper jack)
- 1/4 cup of fresh jalapenos, seeded and diced
- 1/2 tsp garlic powder
- 2 cans of refrigerated crescent roll dough (8 ounces each)
Preheat your oven to 375 degrees. Prepare a baking sheet with nonstick cooking spray.
To make the cheese filling: In a medium bowl, blend together the softened cream cheese, bacon, 1½ cup shredded cheddar cheese, jalapenos, and garlic powder.
Unroll the crescent dough flat onto a clean surface, and press the seams together. Spread half the cream cheese mixture over the dough in an even layer. Repeat this for the other can with the other half of the mixture.
Roll the two crescent dough sheets up tightly along the longest side, but without pressing too hard. Cut each roll into 6 slices. Place the pinwheels on the baking sheet. Top each with a sprinkle of the remaining cheese. Bake for 8 to 10 minutes.
Allow your pinwheels to cool on the baking sheet for 2 to 3 minutes before plating and serving.
We hope you’ll enjoy our Bacon Jalapeño Popper Pinwheel recipe!
Bacon Jalapeno Poppers – Pinwheel Style
- 8 oz cream cheese room temperature
- 1 cup bacon cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 1/4 cup jalapenos seeded and diced
- 1/2 tsp garlic powder
- 2 cans refrigerated crescent roll dough 8 oz each
- Preheat the oven to 375 degrees.
- Prepare a baking sheet with nonstick cooking spray.
- In a medium bowl, blend together the cream cheese, bacon, 1 ½ cup cheddar cheese, jalapenos, and garlic powder.
- Unroll the crescent dough flat onto a clean surface, and press the seams together. Do this again for the other can.
- Spread the cream cheese mixture over each sheet of crescent dough in an even layer.
- Roll the crescent doughs up tightly along their longest side, without pressing too hard. Cut each roll into 5 to 6 slices.
- Place the pinwheels on the baking sheet. Top each with a sprinkle of remaining cheese. Bake for 8 to 10 minutes until lightly golden.
- Let cool on the baking sheet for 2 to 3 minutes before serving.