Wednesday, July 11, 2012

Jalapeno Cream Cheese Poppers

Gracie and I went to California for my nephew's graduation. He had an open house party the day after, and my sister-in-law served these scrumptious Jalapeno Cream Cheese Poppers.

They were SO good! Once we got back home, I made them for Robert and myself.

1 tube regular Crescent Rolls
~1/4 cup diced Jalapenos
 6 oz. cream cheese at room temperature
1 Tbs. sugar

Note: I recommend getting the jalapenos already diced in a jar.  It saves time and you are less likely to get jalapeno juice on you which can be somewhat painful and itchy.  However if you cut them up yourself, use gloves.  If you get juice on your hands, place them in milk to relieve the itching and burning.


1. Mix the jalapenos, cream cheese, and sugar.
2. Unroll the crescent rolls. Press the seams together so that you wind up with two solid rectangles.
3. Spread the jalapeno-cream cheese mixture onto the two crescent roll rectangles.
4. Roll the long side of each crescent roll rectangle so that it forms a tube.
5. Wrap in plastic wrap and place in the refrigerator for at least an hour.  This will make it easier to cut into pinwheels.
6. Preheat oven to 375 degrees.
7. Spray your cookie sheet with cooking spray.
8. Cut the crescent roll tubes into 16 pinwheels each.
9. Place the pinwheels on the cookie sheet.
10. Bake for about 13 minutes.


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  1. These look really good, but I'm not a jalapeno person. Should we really eat something that can burn our skin? lol! JK! :)

  2. These look SO good. I am going to try them. Thanks for sharing!!!