Ingredients
- 8 ounce Cabot Pepper Jack Cheese, shredded
- 8 ounce cream cheese, softened
- 4 ounce can diced jalapenos, drained
- ½ teaspoon salt
- 16 ounces crescent roll dough, each can is 8 ounces
- ¼ cup butter, melted
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. This way, your oven is ready and waiting once the rolls are prepped.
- Mix the filling. Shred your Pepper Jack cheese first. I like to use the large holes of a box grater because it gives you nice, melty strands. In a medium bowl, mix the shredded cheese with softened cream cheese, jalapeños, and salt. Stir it all together until it’s well combined. This is your cheesy, spicy filling that’s about to take things to the next level.
- Roll out the crescent dough. Here’s where it can get a little tricky. Unroll the crescent roll dough and press together the perforations to form two solid sheets. If the dough tears, no worries—just pinch it back together. Make sure to roll the dough out on a clean surface so it’s nice and smooth.
- Spread the filling. Divide the cheese mixture evenly between the two sheets of dough. Spread it all the way to the edges for maximum cheesiness in every bite.
- Roll and slice. Starting from the shorter side of the dough, roll each sheet tightly like a jelly roll. Use a serrated knife to cut each roll into 8 even pieces. Go slow and use a gentle sawing motion—this helps the rolls keep their shape.
- Arrange and butter. Place the rolls in a greased 9×13-inch baking dish. Make sure they’re spaced out so they have room to puff up while baking. Brush the tops with the melted butter mixed with garlic powder for that golden, garlicky finish.
- Bake. Pop the dish into the oven and bake for 28-30 minutes, or until the rolls are golden brown and deliciously fragrant. (I’ve been guilty of sneaking a peek a bit early—just try to resist until they’re golden and slightly crisp on the edges.)
Notes
Presentation: because we eat with our eyes first
When it comes to serving these rolls, I like to keep it casual. Arrange them on a platter with a small bowl of ranch or blue cheese dressing for dipping. A sprinkle of fresh herbs like cilantro or chives adds a pop of color. These are perfect for game day or as a side to chili or soup!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers