Ingredients
For the Filling
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8 oz cream cheese, softened
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1 cup shredded cheddar cheese
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4 slices cooked bacon, crumbled (optional)
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1/4 cup finely chopped fresh jalapeños (seeds removed for less heat)
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1/2 tsp garlic powder
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1/4 tsp smoked paprika
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Salt and pepper to taste
For the Outer Shell
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1 sheet refrigerated crescent roll dough or puff pastry (thawed)
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1 egg, beaten (for egg wash)
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Optional: crushed Ritz crackers or panko for topping
Optional Garnishes
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Chopped chives
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Extra cheese for topping
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Ranch or chipotle mayo for dipping
Instructions
Step 1: Preheat & Prep
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Make the Filling
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In a medium bowl, combine softened cream cheese, cheddar cheese, chopped jalapeños, crumbled bacon, garlic powder, and paprika.
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Mix until everything is evenly combined. Season with salt and pepper to taste.
Step 3: Assemble the Bites
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Roll out the crescent roll or puff pastry dough and cut into 2-inch squares.
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Place a teaspoon of filling into the center of each square.
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Fold the corners up and pinch to seal, forming a little ball or bundle.
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Place seam-side down on the baking sheet.
Step 4: Top & Bake
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Brush each bite with egg wash.
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Optional: sprinkle with crushed crackers or panko for crunch.
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Bake for 15–18 minutes, or until golden brown and puffed.
Step 5: Serve
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Cool for 5 minutes before serving.
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Serve with ranch, sour cream, or chipotle mayo on the side.
Notes
Leftovers (if there are any) reheat best in an air fryer or toaster oven—crispy outside, melty inside.