Cheesy Chili Dog Jalapeño Poppers Wrapped in Buttery Crescent Bliss (Print Version)
Jalapeño boats stuffed with chili cheese filling and cocktail sausages, wrapped in buttery crescent dough, and baked until golden.
# Ingredients:
For the peppers
01 -
8 large jalapeños, straight and firm
02 -
16 cocktail sausages or lil smokies
For the chili cheese filling
03 -
8 oz (225 g) cream cheese, softened
04 -
1 cup (115 g) shredded Colby Jack cheese
05 -
3/4 cup (180 g) thick chili, excess liquid spooned off
06 -
1 tablespoon BBQ seasoning
07 -
1/4 teaspoon garlic powder
For wrapping
08 -
1 tube refrigerated crescent roll dough, 8-count size
09 -
2 tablespoons (28 g) unsalted butter, melted
10 -
1 tablespoon chopped parsley or sliced green onion, optional for serving
# Instructions:
01 -
Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper.
02 -
Cut the jalapeños in half lengthwise and scrape out the seeds and pale ribs. Pat the pepper halves dry with paper towels.
03 -
In a bowl, stir together the cream cheese, Colby Jack, chili, BBQ seasoning, and garlic powder until thick and evenly mixed.
04 -
Spoon the chili cheese filling into each jalapeño half. Press one cocktail sausage into the center of each filled pepper.
05 -
Separate the crescent dough into triangles, then cut each triangle in half lengthwise to make 16 strips. Wrap one strip around each stuffed pepper, leaving the ends slightly exposed.
06 -
Place the wrapped poppers on the prepared baking sheet. Brush with melted butter and bake for 20-24 minutes, until the dough is puffed, golden, and cooked through.
07 -
Let the poppers rest for 5 minutes so the filling settles. Sprinkle with parsley or green onion if using, then serve warm.
# Notes:
01 -
Makes 16 poppers. Nutrition is estimated per popper.
02 -
For a milder bite, blanch the seeded jalapeño halves for 3 minutes, then dry well before filling.
03 -
Use thick chili. Watery chili can soften the crescent dough.