These jalapeno popper rolls have all the flavors of your favorite spicy appetizer! Fresh baked and ready to eat in 30-minutes or less.
Today, we're adding another cheese and pepper themed recipe. It's our semi-homemade jalapeno popper rolls.
Kim combined cream cheese, cheddar cheese, pickled jalapenos, and crispy bacon for the filling.
Then, rolled everything up in store-bought pizza dough to create a tasty appetizer that any popper fan will adore.
Brush them with the optional garlic butter topping and you have one tasty snack. So, shall we get started?
How to make jalapeno popper rolls with cheddar cheese?
First, start by preheating your oven to 425 degrees F. and lining a large sheet pan with parchment paper.
Alternatively, you can use non-stick cooking spray on the pan. But, the rolls may stick.
Next, grab a small mixing and toss in the jalapenos, shredded cheddar, cream cheese, and cooked and crumbled bacon (optional).
After that, use a spoon or rubber spatula to mix the filling together. Set it aside.
Now, open the pizza dough and spread it out on the prepared baking sheet.
Afterward, use a rubber spatula to spread the filling onto the dough.
Then, start with long end of the rectangular dough and roll it into a log.
Using a sharp knife, cut the log into slices that are about 1-inch thick. You should have about 15 popper rolls.
At this point, the rolls should be on the sheet pan and ready to bake. Place them into the oven.
Let them bake for about 17-minutes or until the cheese bubbles and the edges are browned.
Meanwhile, as the rolls bake, you can make the topping. Grab a small mixing bowl that's microwave safe.
Add the butter, garlic powder, and salt to the bowl. Put the bowl into your microwave for 15-second intervals until the butter is melted.
Use a spoon or whisk to combine the ingredients into a garlic butter topping.
Last, remove the jalapeno rolls from the oven and brush them with the topping while they're hot.
- If you can't find pizza dough, then use canned crescent rolls. Simply open the can, unroll the rolls, and separate them per the package instructions. Use a spoon to add the filling to each section of dough and then roll them up. However, you may need to adjust the cook time to ensure they're completely done.
- Honestly, this recipe packs a punch. Meaning, these jalapeno popper rolls are spicy. So, for less heat, simply reduce the amount of pickled jalapenos (use half the amount listed on the recipe card).
- You don't have to use cheddar cheese. In fact, you could try mozzarella or even Monterrey Jack cheese if you prefer.
Recipe Card with Ingredient Amounts and Instructions
For the Rolls
- 8 ounces block-style cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- ½ cup pickled jalapenos, diced (reduce amount for less heat) See Note*
- ½ cup cooked bacon, in bits (optional)
- 13.8 ounces refrigerated pizza dough, 1 can
Optional Garlic Butter Topping:
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
To Make the Rolls
- Preheat the oven to 425°F, and line a large baking sheet with parchment paper. Set aside.
- In a small bowl, mix together the cream cheese, cheese, jalapenos, and bacon if using.8 ounces block-style cream cheese1 cup sharp cheddar cheese½ cup pickled jalapenos½ cup cooked bacon
- Unroll the pizza dough and spread it out on the baking sheet. Use a spatula to spread the cream cheese mixture evenly over the pizza dough. Starting with the longer side of the dough, roll it tight with the filling on the inside.13.8 ounces refrigerated pizza dough
- Use a sharp knife or a bench scraper to divide the dough into 14 to 16 even pieces. Place the pieces (filling up) on the parchment lined baking sheet.
- Bake for 15 to 18 minutes or until the cheese is bubbly and the edges are brown.
To Make the Garlic Butter Topping
- If you’re using the garlic butter topping, mix the butter, garlic powder, and salt together in a microwave-safe bowl while the rolls are in the oven. Place it into the microwave for about 30-45 seconds and stir the ingredients together.1 tablespoon unsalted butter¼ teaspoon garlic powder¼ teaspoon kosher salt
- Remove the jalapeno popper rolls from the oven and brush the garlic butter mixture over the tops. Serve warm with ranch dressing.
- Store any leftovers in the refrigerator for up to 3 days.