Description
A spicy, cheesy twist on a classic snack combining crispy crescent dough, juicy hot dogs, and roasted jalapenos stuffed with cream cheese and cheddar.
Ingredients
Scale
- 1 package Pillsbury crescent roll dough
- 8 hot dogs
- 4 jalapeno peppers
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits (optional)
- Cooking spray or butter (for greasing)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it with cooking spray or butter. Rinse jalapenos and slice each in half lengthwise. Use a small spoon to remove seeds and membranes if you prefer milder heat. Pat the jalapeno halves dry.
- Combine cream cheese, shredded cheddar, and bacon bits if using in a bowl. Stir until smooth and well mixed. Taste and adjust seasoning as necessary.
- Cut the crescent roll dough to fit each hot dog if needed. Spoon a small amount of the cheese mixture into each jalapeno half. Wrap each hot dog with a portion of crescent dough, sealing edges so the dough stays closed during baking. Place a stuffed jalapeno half on top of each wrapped hot dog, cheese side up. Arrange them on the prepared baking sheet with space between each.
- Bake for about 15–20 minutes, until the crescent dough is puffed and golden brown and the cheese is bubbly. Remove from the oven and let cool for 2–3 minutes before serving.
Notes
Serve with dipping sauces like ranch, mustard, or smoky chipotle mayo. Garnish with chopped chives or squeeze of lime for added brightness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg