Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully unroll the crescent roll dough onto a lightly floured surface. Separate the dough into triangles, but do not separate them completely. You want to keep them connected along the perforated lines.16 ounces refrigerated crescent roll dough
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, drained diced pickled jalapenos, minced garlic, smoked paprika, and black pepper. Stir until all ingredients are well combined and the mixture is smooth and creamy.4 ounces cream cheese, softened, 1/2 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese (or a Mexican blend), 1/4 cup finely diced pickled jalapenos, drained well, 2 cloves garlic, minced, 1/4 teaspoon smoked paprika, pinch black pepper
- Evenly spread a thin layer of the jalapeno cream cheese mixture over the entire surface of the unrolled crescent dough, all the way to the edges.
- Starting from the wider end of the crescent dough triangles, tightly roll up each one. If you separated the triangles, you will roll each individual triangle. If you kept them connected, you will have one long roll of dough with the filling spread across it.
- If you rolled individual triangles, you will have several small rolls. If you rolled the connected dough, you will have one long log. Slice this log into 1-inch thick pieces. If you rolled individual triangles, gently twist each small roll a couple of times to create the "twist" shape.
- Place the jalapeno popper twists onto the prepared baking sheet, leaving a little space between each one.
- In a small bowl, combine the melted butter and grated Parmesan cheese. Brush the tops of each twist with this mixture. You can also sprinkle a little extra Parmesan cheese on top if desired.2 tablespoons grated Parmesan cheese, 1 tablespoon melted butter
- Bake for 15-20 minutes, or until the crescents are puffed up, golden brown, and the filling is bubbly.
- Once baked, let the twists cool slightly on the baking sheet for a few minutes before transferring them to a serving platter. If desired, sprinkle with dried parsley for a pop of color. Serve warm and watch them disappear!1 teaspoon dried parsley (for garnish, optional)
Notes
Store any leftover Creamy Crispy Jalapeno Popper Twists in an airtight container in the refrigerator for up to 3 days. To reheat, place the twists on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-8 minutes, or until heated through and crispy again. You can also reheat them gently in a toaster oven or air fryer. Avoid the microwave, as it can make them soggy. For longer storage, you can freeze the cooled, baked twists. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They can be kept frozen for up to 2 months. To reheat from frozen, bake at 350°F (175°C) for about 15-20 minutes, or until heated through and crispy.