Cheesy Chili Dog Jalapeño Poppers Wrapped in Buttery Crescent Bliss (Print Version)
Jalapeño halves stuffed with chili cheese filling and cocktail franks, then wrapped in buttery crescent dough and baked until golden.
# Ingredients:
For the poppers
01 -
8 large fresh jalapeños, halved lengthwise and seeded
02 -
8 oz (225 g) cream cheese, softened
03 -
1/2 cup (120 g) thick no-bean chili
04 -
1 cup (115 g) shredded cheddar or Colby Jack cheese
05 -
1 teaspoon chili powder
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
16 cocktail franks or lil smokies
09 -
1 can (8 oz / 226 g) refrigerated crescent roll dough
10 -
2 tablespoons (28 g) unsalted butter, melted
11 -
2 tablespoons thinly sliced scallions, for serving
Optional dips
12 -
Yellow mustard, ranch dressing, warm chili, or queso
# Instructions:
01 -
Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
02 -
Cut the jalapeños in half lengthwise. Scrape out the seeds and pale ribs, then pat the pepper halves dry with paper towels.
03 -
In a bowl, mix the softened cream cheese, thick chili, shredded cheese, chili powder, garlic powder, and onion powder until evenly combined.
04 -
Spoon the filling into each jalapeño half. Press one cocktail frank into the center of each filled pepper.
05 -
Separate the crescent dough into 8 triangles, then cut each triangle lengthwise into 2 strips. Wrap one strip around each filled jalapeño and place seam-side down on the baking sheet.
06 -
Brush the wrapped poppers with melted butter. Bake for 18-22 minutes, until the crescent dough is puffed, cooked through, and golden brown.
07 -
Let the poppers rest for 5 minutes. Sprinkle with scallions and serve warm with mustard, ranch, extra chili, or queso.
# Notes:
01 -
Makes 16 poppers, about 2 poppers per serving.
02 -
Use thick chili to keep the filling from leaking into the crescent dough.
03 -
For a smoky version, cook at 225°F for 30 minutes, then raise to 350°F until the dough is golden.