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Easy Cheesy Popper Rolls

Easy Cheesy Popper Rolls

The Easy Cheesy Popper Rolls recipe offers a delightful blend of creamy, spicy, and cheesy goodness baked into soft, irresistible bread rolls. This exceptionally simple recipe is perfect for a quick appetizer, a potluck crowd-pleaser, or even a satisfying snack that’s far more rewarding than store-bought alternatives.
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Prep Time 20 minutes
Cook Time 20 minutes
Prep Time 30 minutes
Total Time 40 minutes
Servings: 12 rolls
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 4 ounces cream cheese softened
  • 4 ounces shredded cheddar cheese
  • 4 ounces shredded Monterey Jack cheese or a Mexican blend
  • 1/4 cup chopped fresh jalapeños seeds and membranes removed for less heat, or left in for more spice
  • 1/4 cup chopped cooked bacon optional, but highly recommended
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (13.5 ounce) can refrigerated biscuit dough like Pillsbury Grands Flaky Layers
  • 1 tablespoon melted butter
  • 1 teaspoon dried parsley for garnish, optional

Equipment

  • Medium skillet
  • Medium Bowl
  • 8x8 inch baking dish or standard muffin tin

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a standard muffin tin.
  2. Heat the olive oil in a medium skillet over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Remove the skillet from the heat.
    1 tablespoon olive oil, 1 small yellow onion, 2 cloves garlic
  3. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, and shredded Monterey Jack cheese. Add the sautéed onion and garlic to the cheese mixture. Stir in the chopped fresh jalapeños, cooked bacon (if using), salt, and black pepper. Mix everything thoroughly until well combined and creamy.
    2 cloves garlic, 1 small yellow onion, 4 ounces cream cheese, 4 ounces shredded cheddar cheese, 4 ounces shredded Monterey Jack cheese, 1/4 cup chopped fresh jalapeños, 1/4 cup chopped cooked bacon, 1/4 teaspoon salt, 1/8 teaspoon black pepper
  4. Open the can of refrigerated biscuit dough. Separate the biscuits and gently flatten each one into a disc a little larger than your palm.
    1 (13.5 ounce) can refrigerated biscuit dough
  5. Place about 1 to 1.5 tablespoons of the cheesy jalapeño filling into the center of each flattened biscuit disc. Carefully bring the edges of the biscuit dough up and around the filling, pinching firmly to seal them completely.
    1 (13.5 ounce) can refrigerated biscuit dough
  6. Place each sealed biscuit roll seam-side down into the prepared baking dish or muffin tin, leaving a little space between them so they can expand.
  7. Brush the tops of each roll with the melted butter. If you like, sprinkle a little dried parsley over the tops for an appealing garnish.
    1 tablespoon melted butter, 1 teaspoon dried parsley
  8. Bake in the preheated oven for 15-20 minutes, or until the rolls are puffed up, golden brown, and the cheese filling is melted and bubbly.
  9. Allow the Easy Cheesy Popper Rolls to cool slightly in the pan for a few minutes before serving. They are best enjoyed warm.

Notes

Store any leftover Easy Cheesy Popper Rolls in an airtight container at room temperature for up to two days or refrigerate for up to 3-4 days. Reheat in the oven at 300°F (150°C) for 5-10 minutes.