Crescent Jalapeno Poppers

This unusual twist on chile poppers, with herbed cheese and a dollop of sweet salsa, roll up fast when prepared with Pillsbury® crescent dough.

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  • 4 jalapeno chiles (about 3 inches long)
  • 1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
  • 8 slices packaged precooked bacon (from 2.2-oz package), halved
  • 1 8 ounce can Pillsbury® refrigerated crescent dinner rolls
  • 1/2 cup pineapple or fruit salsa, if desired
Heat oven to 375 degrees F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.


  • Expert Tips:

    One can (4 oz) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeno chiles.

    Serve these tasty poppers with sour cream or guacamole.

nutrition information

Per Serving: cal. (kcal) 90, Fat, total (g) 6, chol. (mg) 10, sat. fat (g) 2.5, carb. (g) 6, Trans fatty acid (g) 1, fiber (g) 0, sugar (g) 1, pro. (g) 3, sodium (mg) 220, Milk () 0, Vegetables () 0, Starch () 0.5, Lean Meat () 0, High-Fat Meat () 0, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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