Jalapeno popper crescent cups are loaded with cream cheese, jalapenos, bacon, and cheddar cheese! They come together quickly and make the perfect appetizer for parties or game days!
If you love twists on classic recipes as much as I do, deviled egg dip, mini cheese ball bites, and pretzel pigs in a blanket need to be on your list too!
Why you’ll love this recipe:
These jalapeno popper crescent cups are an easy appetizer recipe with a creamy, cheesy filling and the classic flavors of a jalapeno popper baked into buttery crescent roll cups. Ready in under 30 minutes, these will be a favorite at your next party!
You better believe these will be on my Super Bowl menu and probably on every game day menu from this point forward. Truth be told, I plan on making these jalapeno popper crescent cups as often as I possibly can. They’re just THAT good!
Ingredients you’ll need:
- Crescent roll sheet
- Cream cheese- softened
- Mayonnaise
- Jalapenos- diced
- Bacon bits
- Cheddar cheese- shredded
- Garlic powder
Enjoy the spicy and cheesy goodness of jalapeño poppers in a bite-sized form with this jalapeno popper cups recipe. Instead of the traditional jalapeno peppers, this recipe features crispy crescent dough cups filled with a creamy and flavorful mixture.
To prepare the jalapeno popper cups, simply fill each crescent dough cup with the creamy mixture and bake them until golden and bubbly. The result is a delightful combination of buttery crescent dough and a creamy, cheesy, and slightly spicy filling.
How to make the best jalapeno popper crescent cups:
- Preheat your oven to 375 degrees F and grease a 24-cup mini muffin tin with non-stick cooking spray.
- Unroll your sheet of crescent dough and cut into 6 rows by 4 rows to create 24 squares. Gently form the squares of dough into each muffin cup, then set aside.
- In a medium mixing bowl, combine softened cream cheese, mayo, drained jalapenos, ½ cup of bacon bits, 1 cup of shredded cheese, and garlic powder.
- Mix to combine, then evenly spoon the filling into the crescent cups. Top with remaining cheese and bacon bits, then bake for 13-15 minutes.
These crescent cups are one of my favorite appetizers because they’re so easy to make without any stuffing jalapeno peppers or deep frying required! No more oozing cheese or bacon falling off jalapeno poppers. Instead, simply prepare your crescent cups, then add your jalapeno popper filling and bake!
The thing that makes these tasty little jalapeno popper bites so easy is that you start out with store-bought crescent roll dough. It’s flakey, buttery, and perfect for holding all sorts of yummy fillings! The filling here includes cream cheese, diced jalapeños, shredded cheddar cheese, and bacon, creating a delicious balance of heat and creaminess.
The end result is perfectly golden brown crescent cups (not to mention SUPER cute) filled with a creamy jalapeno popper dip that has a kick of spice from the jalapenos and salty bits of bacon! These are a must try at your next get together or game day.
My top tips:
- CRESCENT SHEEET: I recommend using a crescent roll sheet rather than the traditional crescent rolls with perforated lines for this recipe. This way, you don’t have to worry about the perforated lines splitting or coming undone as you slice the dough into squares.
- SOFTENED CREAM CHEESE: Letting your cream cheese soften is important for a smooth, lump-free filling. If you don’t have time to let your cream cheese soften on the counter, you can turn on your oven and set the cream cheese on top of the stove to softened in a matter of minutes.
- JALAPENOS: I usually use canned, diced jalapenos rather than fresh jalapenos here because not only are they convenient, but they’re also softer than fresh jalapenos and don’t require any extra cook time to soften. If you don’t mind the crunch, you can use fresh jalapenos as well.
- BACON BITS: I like using store-bought bacon bits for ease and convenience, but you can also cook your own bacon until crispy, then chop it into tiny pieces if preferred. You’d need about 1 pound of bacon for this.
- CHEESE: I recommend shredding your own cheese rather than buying pre-shredded at the grocery store. Shredding the cheese yourself allows it to melt better compared to pre-shredded cheese that usually has added starch to prevent clumping.
- STORING: Transfer any leftovers to an airtight container and store in the fridge for up to 4 days. To reheat, pop them in your air fryer or oven until warmed through. Do not use the microwave as that will make the crusts soggy and soft.
These jalapeno popper crescent cups are best enjoyed fresh. If they have cooled down too much, you can easily reheat them in the oven at 350°F or in the air fryer at 325°F for about 5 minutes. They will become crispy again.
Looking for more easy appetizers? Try these out!
- Cowboy Queso
- Loaded Tater Tot Skewers
- Cream Cheese Bacon Crackers
- Corn and Cheese Party Bites
- Pepperoni Crescent Rolls
- Cheddar Bay Sausage Balls
- BLT Dip
- Reverse Stuffed Shells
- Cheesy Ranch Ritz Bits
Jalapeno Popper Crescent Cups
Ingredients
- 1 (8 oz) crescent dough sheet
- 1 (8 oz) block cream cheese softened
- 1/4 cup mayonnaise
- 1 (4oz) can diced jalapenos drained
- 1 (3 oz) bag bacon bits
- 1 1/4 cups cheddar cheese shredded
- 1 tsp garlic powder
Instructions
- Preheat your oven to 375 degrees F and grease a 24-cup mini muffin tin with non-stick cooking spray.
- Unroll your sheet of crescent dough and cut into 6 rows by 4 rows to create 24 squares. Gently form the squares of dough into each muffin cup, then set aside.
- In a medium mixing bowl, combine softened cream cheese, mayo, drained jalapenos, ½ cup of bacon bits, 1 cup of shredded cheese, and garlic powder.
- Mix to combine, then evenly spoon the filling into the crescent cups. Top with remaining cheese and bacon bits, then bake for 13-15 minutes.
This post contains Amazon Affiliate links. Dangthatssweet may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!
Leave a Reply