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jalapeño popper crescent ring

Irresistible Jalapeño Popper Crescent Ring

Delicious Irresistible Jalapeño Popper Crescent Ring recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 3275
Ingredients Method

Ingredients
  

For the filling
  • 7 jalapeños (seeded and finely diced into 1/4-inch pieces)
  • 8 green onions (finely sliced)
  • 12 oz cream cheese (room temperature for easier blending)
  • 12 slices bacon (crispy fried and crumbled into small bits)
  • 3/4 cup sharp cheddar cheese (freshly shredded)
  • 1/2 cup monterey jack cheese (freshly shredded)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
For the dough
  • 2 packs (8 oz each) refrigerated crescent rolls

Method
 

  1. While your oven preheats to 375°F, prepare all filling components. Seed and finely dice the jalapeños into 1/4-inch pieces—I find this size gives you nice texture without overwhelming heat. Slice the green onions, then cook the bacon until crispy (about 8-10 minutes), drain on paper towels, and crumble into small bits once cooled. In a large bowl, combine the room-temperature cream cheese with both shredded cheeses, garlic powder, and smoked paprika, stirring until well blended. Fold in the jalapeños, green onions, and bacon pieces until evenly distributed throughout.
  2. Lightly grease a 9x13-inch baking dish or similar size. Unroll both packs of crescent rolls and separate them into individual triangles. Arrange 4 triangles on the pan in a cross shape (pointing north, south, east, and west) with their points overlapping in the center, creating an open area in the middle. Layer the remaining 4 triangles on top in an X pattern (pointing northeast, northwest, southeast, southwest) to create an 8-pointed star. This arrangement allows you to fold the dough ends over the filling and seal them effectively.
  3. Spoon the jalapeño popper filling from Step 1 onto the crescent dough in a ring shape, leaving about 1 inch of dough visible around the outer edges and not filling the very center where the doughs overlap. Working around the ring, fold each crescent triangle's pointed end up and over the filling toward the center, pinching adjacent points together to create a seal—this prevents the filling from leaking out during baking. I like to work my way around the ring methodically so each fold overlaps slightly with the next one, creating a cohesive, finished look.
  4. Place the assembled ring in the preheated 375°F oven and bake for 20-22 minutes until the crescent dough is deep golden brown and the cheese filling is heated through. The dough should be crispy and well-browned around all the folds. Remove from the oven and let cool for 10 minutes before cutting—this resting time allows the filling to set slightly so it won't ooze out when you slice into it.