With a delightful fusion of zesty creamy filling and flaky crust, these cheesy jalapeno popper puffs bring the perfect fiery kick to any gathering or event.

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Close up side view of a plate full of stacked jalapeno popper puffs.

About Jalapeno Popper Puffs

For your next gathering or movie night, picture a plate full of tasty finger food with a golden, flaky crust, embracing a creamy and zesty filling that packs a delightful punch.

Because that’s what these delectable bite-sized jalapeno popper puffs offer: an irresistible combination of spice and indulgence that everyone will love.

What are jalapeno popper puffs?

Jalapeno Popper Puffs are a delightful combination of a jalapeno popper and a cheese-stuffed crescent roll. Instead of the traditional method of stuffing jalapenos with cream cheese and wrapping them in bacon, these puffs encase the cream cheese and jalapeno filling in a flaky puff pastry. The result is a heavenly combination of spicy, creamy, and buttery flavors in every bite. These bite-sized treats are baked to golden perfection, creating a satisfyingly crisp exterior that complements the luscious filling.

What’s in jalapeno popper puffs?

To make a batch of these spicy pastry puffs for your next gathering or movie night, you’ll need the following ingredients:

  • Crescent dough: A versatile, pre-made dough perfect for making quick and easy snacks and appetizers. You can either use store-bought (a single eight-ounce tube of dough) or make your own.
  • Jalapeno: The star of the show! Feel free to use the whole sliced jalapeno or remove the seeds for a milder heat.
  • Sharp cheddar cheese and cream cheese: Form the base of the cheese filling that makes these poppers “pop.” You can also use any cheese, such as mild cheddar, white cheddar, smoked gouda, Mozzarella, Colby Jack, Monterey Jack, Pepper Jack, chipotle gouda, etc.
  • Scallion and bacon: Add delicious complimentary flavor to the jalapeno and cheese. Both of these ingredients are optional, though, or can be replaced with equal substitutions like yellow onion for the scallion or cooked sausage for the bacon. You can also experiment with different flavors or types of bacon, like maple or turkey bacon.

Should you shred your own cheese?

Pre-shredded cheese can be highly convenient, but it contains some preservatives (such as potato starch) that help keep the shredded cheese separated in the bag. And while this is great for using a quick pinch of shredded cheese, it will also cause the melted cheese to appear lumpy or harden faster than usual.

So, if you’re a cheese lover like me and want the creamiest experience possible for your popper puffs, I highly recommend grating a block of cheese. It’s more work, but the improved consistency is worth the effort.

Top down view of a full plate of prepared jalapeno popper puffs, surrounded by fresh jalapenos, chives, a cup of ranch, and a glass of water.

Can you make these puffs spicier?

These puffs are designed to have smooth flavor with a delicate kick, but if you’d like a little more fire, it’s easy to adjust this recipe to your tastes:

  • Add more jalapeno peppers. This recipe calls for one jalapeno, but you could easily go up to two peppers without changing the flavor too much.
  • Include the jalapeno seeds and ribs. There’s a lot of spice in those little seeds and the white fleshy parts of a jalapeno, so if you’re looking for a more firey finger food, the easiest way would be to chop the jalapenos whole without removing the seeds.

Can you make them in advance?

Certainly! This tasty appetizer can be prepared ahead of time and then baked when ready to eat. To do this, follow these instructions:

  • Follow the recipe instructions until you’ve completely assembled the jalapeno popper puffs and they’re ready to bake.
  • Place the assembled popper puffs on baking sheets lined with parchment paper. From here, you can do one of the following:
    • Cover baking sheets with plastic wrap or aluminum foil and store in the refrigerator for up to 24 hours.
    • Place the baking sheets in the freezer and allow the popper puffs to freeze solid. From there, transfer them to a sealed container or freezer bag and freeze them for up to one month.
  • When ready to eat, allow popper puffs to come to room temperature. If they were refrigerated, resting for 30 minutes on the countertop should do. If frozen, allow them to thaw overnight in the refrigerator, then rest for 30 minutes on the countertop.
  • Bake as directed in the recipe.

How long are they good for?

Once prepared and cooled, these popper puffs can be stored in a sealed container in the refrigerator for up to three days.

Can they be frozen?

Yes, popper puffs can be frozen for later, both before and after cooking. To freeze, follow these instructions:

  • Assemble the popper puffs as instructed in the recipe (or if they’ve already been baked, allow them to cool to room temperature), then place them on a baking sheet lined with parchment paper.
  • Pop the baking sheet in the freezer and let them freeze until solid.
  • Once frozen, transfer the popper puffs to a freezer-safe container or freezer bag and store them in the freezer for up to one month.

When you’re ready to bake them, thaw them in the refrigerator overnight and either follow the recipe instructions for baking or reheat the baked jalapeno popper puffs using your chosen method.

Close up side view of a hand dipping a jalapeno popper puff into a small bowl of ranch dressing.

How to reheat popper puffs

If you’ve already baked and stored this tasty appetizer, there are easy to reheat and enjoy again:

  • In the oven: Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Place the popper puffs on the baking sheet and bake for 8-10 minutes or until they’re heated through and the pastry is crispy again.
  • In the air fryer: Preheat to 350 degrees F. Add the popper puffs to the air fryer basket, leaving some space so they’re not touching. Heat for 4-6 minutes or until the pastry is crisp and golden brown.
  • In the microwave: Place the popper puffs on a microwave-safe plate and microwave on high for 30-60 seconds, or until they’re heated through. Keep an eye on them to avoid overcooking, as the pastry may become soggy if it’s overheated.

What can you serve with popper puffs?

Since popper puffs are typically served as an appetizer, the best accompaniment would be a flavorful dipping sauce. Some of my favorites include:

What else can you add?

If you’re looking for some fun variations to this recipe, consider trying some of the following:

  • Sweet heat: Add a thin slice of pineapple or a small dollop of fruit preserves on top of the filling in each popper puff.
  • More veggies: After all the other ingredients have been blended, add a small amount (a 1/2 cup or so) of roasted corn or black beans to the cream cheese filling.
  • Seafood fusion: Replace the crumbled bacon with an equal portion of chopped cooked shrimp, crab meat, or smoked salmon.
  • Mediterranean inspiration: Blend a small amount (a 1/2 cup or so) of sun-dried tomatoes, Kalamata olives, or feta cheese into the cream cheese filling.

How long can you leave these out?

Whenever you serve a finger food for your guests to enjoy, you should always keep track of how long it sits at room temperature.

The general rule of thumb for most foods is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone,” this is usually at or just above room temperature.

Since these popper puffs will be served warm, that should give you another 30-60 minutes before needing to keep track of them. So, in total, these puffs can be left out for an absolute maximum of three hours, depending on the room’s temperature. However, be sure to still check the puffs every now and then and make your best judgment.

Once you’re near the recommended time, you can heat them up in the oven again.

Notes & tips for jalapeno popper puffs

  • If you love these puffs, be sure to check out these bacon wrapped jalapeno poppers, jalapeno popper dip, and jalapeno popper pinwheels.
  • While adding extra filling to each roll may be tempting, overfilled puffs will result in the filling seeping out the sides while baking.
  • For popper puffs with more heat, leave in the jalapeno seeds.
  • For even more heat, add a dash of hot sauce or Thai chile seasoning to the filling or add in more peppers like diced-up habanero or serrano.
  • If you need to get up to cutting and cooking bacon, you can use pre-cooked bacon bits instead.
  • To help keep the pastry from unraveling or coming apart during baking, you can brush the edges of the dough with a beaten egg before wrapping it around the jalapeno filling. This will help the dough stick together and create a golden brown, crispy crust.
  • When preparing jalapenos, be sure to wear food safety gloves while handling them and avoid any contact with your eyes while you work. Also, you have a crucial choice to include the jalapeno seeds or remove them. The seeds are where this pepper gets its trademark fire, so only include them if you want the extra kick. For a full tutorial on cutting jalapeno peppers, check out How to Cut a Jalapeno Pepper the Right Way.
Close up side view of a hand holding up a jalapeno popper puff with a bite taken out, showing off the flaky texture of the dough and the creaminess of the filling.

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How to make jalapeno popper puffs

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Line two baking sheets with parchment paper so cleanup will be a breeze. Set them aside for now.

Step 2 – Grab your trusty stand mixer or hand mixer and a large bowl. Toss in the crumbled bacon, cream cheese, sharp cheddar cheese, jalapeno, and scallion. Mix them all together until they’re combined and smooth. Give it 1 to 3 minutes, then set the bowl aside.

Step 3 – Unroll the crescent dough and cut each triangle into three long triangles. This will give us the perfect amount of dough for each puff.

Step 4 – Take one of those crescent dough triangles and place about 1 1/2 teaspoons of the filling near the wider bottom part. Roll it up into a tight crescent shape and put it on one of the prepared baking sheets. Repeat this process with the rest of the filling and dough, giving them some space on the baking sheet.

Step 5 – Bake!

Step 6 – Take the puffs out of the oven and let them cool for about 5 minutes. This will allow them to firm up slightly and become easier to handle.

Step 7 – Serve and enjoy!

Recipe Details

Close up side view of a plate full of stacked jalapeno popper puffs.
5 from 1 vote

Jalapeno Popper Puffs

20 minutes prep + 13 minutes cook
116 kcal
Yields: 32 popper puffs
With a delightful fusion of zesty creamy filling and flaky crust, these cheesy jalapeno popper puffs bring the perfect fiery kick to any gathering or event.


  • 1 cup bacon, cooked and crumbled (roughly 1/2 pound)
  • 8 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 jalapeno pepper, chopped, seeds and ribs removed
  • 1 scallion, thinly sliced
  • 16 ounces crescent roll dough, (2 cans)


  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper, then set aside.
  • Using a stand mixer (or hand mixer + large bowl), add bacon, cream cheese, sharp cheddar cheese, jalapeno, and scallion. Whip until combined, about 1-3 minutes. Set bowl aside.
    1 cup bacon, 8 ounces cream cheese, 1 cup shredded sharp cheddar cheese, 1 jalapeno pepper, 1 scallion
  • Unroll crescent roll dough and cut each triangle into 3 long triangles.
    16 ounces crescent roll dough
  • Place 1 1/2 teaspoons of mixed filling near the bottom, wider part of crescent dough triangle. Roll dough around filling in a crescent shape, then place rolled dough on prepared baking sheet. Repeat this step until all jalapeno popper puffs are formed, placing them roughly one to two inches apart.
  • Bake for 11-13 minutes or until golden brown.
  • Allow jalapeno popper puffs to cool for 5 minutes.
  • Serve immediately.


Serving: 1serving | Calories: 116kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 206mg | Potassium: 28mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.5mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy