Jalapeño poppers have long been a favorite finger food at parties or enjoyed as an appetizer before a good meal. The traditional recipe calls for halved jalapeños stuffed with cream cheese and cheddar cheese, wrapped in bacon, and then cooked for a few minutes. While I do love the original, this crescent version might be my new favorite!

These Jalapeño Popper Crescent Bites take all those flavors you love and pack them into a delicious filling that’s spooned into a little crescent roll bowl. Adding crispy yet soft and flakey carbs to anything instantly makes it better, in my opinion!

What I really love about these, aside from the addition of carbs, is that you can control the spice level a bit better than in the traditional version. If you want to dial down the spice, simply forego the added jalapeño slice on top and don’t put as much chopped jalapeños into the filling. On the other hand, if you love the spice, feel free to go crazy!

What’s even better about this recipe is that it’s so incredibly easy to make. We start with refrigerated crescent dough, so already things are looking pretty doable! Take the dough out of the can, but don’t unroll. Cut the log of dough into 12 even pieces, then place the slices roughly 2 inches apart on a prepared cookie sheet. Press each slice into a shallow bowl about 2” in diameter, making sure to keep a ridge around the outer edge to hold the filling.

Next up: the filling! Combine cream cheese, bacon, jalapenos, cheddar cheese, garlic powder, salt, and pepper in a small bowl. Mix until everything is evenly distributed.

Divide the mixture between the 12 slices of dough – about 1 heaping teaspoon each. Press and spread the mixture onto the dough and up to the outer edge. Optional: Place 1 small pickled jalapeno slice on the top of each piece. Bake for 9-11 minutes, until golden brown, and serve warm.

These are sure to be a hit whenever you serve them!