Description
Cheesy Chili Dog Jalapeño Poppers Wrapped in Buttery Crescent Bliss combine stuffed jalapeños, creamy cheese, chopped mini hot dogs and a golden crescent roll wrap. Finished with buttery garlic, Parmesan and fresh parsley, these poppers make a fun, flavour-packed appetiser.
Ingredients
10–12 large jalapeños
8 oz (225 g) cream cheese, softened
1 cup (100 g) shredded cheddar cheese
6 mini hot dogs or cocktail sausages, finely chopped
2 tbsp finely diced green onions
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp black pepper
1 tube (8 oz / 226 g) refrigerated crescent roll dough
2 tbsp melted butter
1/2 tsp garlic powder
1 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley
Mustard
Ketchup
Ranch dressing, optional
Extra sliced green onions, optional
Instructions
1. Preheat the oven to 375°F (190°C). Slice each jalapeño lengthwise and carefully remove the seeds and membranes. Wear gloves if desired when handling the peppers.
2. In a bowl, mix the softened cream cheese, shredded cheddar, chopped mini hot dogs, green onions, garlic powder, smoked paprika and black pepper until evenly combined.
3. Spoon the cheesy chili dog mixture generously into each jalapeño half, but avoid overfilling.
4. Unroll the crescent dough and separate it into triangles. Cut each triangle into smaller strips wide enough to wrap around the stuffed jalapeños.
5. Carefully wrap each stuffed jalapeño with a strip of crescent dough, leaving a little of the filling visible at the ends.
6. Place the wrapped poppers seam-side down on a parchment-lined baking sheet, leaving space between them.
7. Brush the crescent dough with melted butter mixed with garlic powder. Sprinkle with Parmesan and fresh parsley.
8. Bake for 18–22 minutes, or until the crescent dough is puffed and beautifully golden brown and the cheese is melted and bubbling.
9. Let the poppers cool for 5 minutes before serving. Serve warm with mustard, ketchup or ranch dressing for dipping.
Notes
Carefully remove the seeds and membranes from the jalapeños before filling.
Avoid overfilling the jalapeño halves so the crescent dough can wrap around them properly.
Cut the crescent dough into strips wide enough to wrap securely around each stuffed jalapeño.
Place the wrapped poppers seam-side down on the baking sheet to help keep the dough in place.
Brush the crescent dough with the buttery garlic mixture before adding Parmesan and parsley.
Allow the poppers to cool for 5 minutes before serving.
Serve warm with mustard, ketchup or optional ranch dressing.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American