Featured Recipe
Spiced Jalapeño Roll-Ups
By Kate
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Flaky rolls stuffed with cream cheese, sharp cheddar, and fresh jalapeño slices. Uses crescent dough for easy layering and quick baking. Egg wash adds a golden finish, sealing in the filling. Slightly less cream cheese than usual to prevent sogginess. Option to swap cheddar for pepper jack and jalapeños for pickled banana peppers for milder heat. Work fast after rolling to keep dough cool. Baking until deep golden, watch edges crisp up, not burnt. Ready in about 18 minutes, best enjoyed warm but cool enough to handle. A balanced spicy snack with creamy texture and crunchy crust.
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Prep:
7 min
Cook:
18 min
Total:
25 min
Serves:
16 pieces
appetizers
snacks
spicy food
Introduction
Cream cheese and fresh chili peppers. Sounds simple, but fat and heat play a game here. Roll crescent dough thin, smear a careful amount of cream cheese to avoid soggy disaster. Add some spice; bite-sized packs. The dough browns and crisps with an egg wash that picks up light amber hues, crisp flakes snap under teeth. Smells hint of baked butter and smoky pepper. Heat lingers but doesn’t tear through. A snack that requires timing and a sharp eye on browning; watch those edges. Underbake and dough tastes raw, overbake and it’s crunchy chew, not flaky and tender. Timing varies by oven, so watch the golden color closely, not just numbers on the clock.
Ingredients
About the ingredients
Switch cheddar for pepper jack, adds more melt and subtle heat. Swap fresh jalapeños with pickled banana peppers if you want less punch but some tang. Cream cheese—don’t overload. It melts and can make the dough soggy or spatter in the oven, causing puddles on your sheet and burnt bits. Light egg wash (egg plus half-and-half or cream) gives a smooth golden crust without thick sugary buildup. Keep dough cold; cool dough layers better for flakiness. Using parchment gives clean bottoms and easier cleanup; spraying baking sheets thinly prevents greasy puddles. If pressed for time, dough can rest in fridge before rolling to keep cool and firm.
Method
Technique Tips
Preheat oven fully; uneven heat leads to uneven browning. Grease or parchment line prevents sticking without adding excess fat. Spread cream cheese thinly on the triangle’s base end; too thick and it leaks out or weighs down the dough, ruining lift. Sprinkle cheese evenly to spread melty goodness across the cross-section. Fresh jalapeño sliced thin has more heat; pickled peppers bring acidity and mild tang. Roll tight but don’t stretch dough—it’ll shrink back in the oven. Egg wash brushed thin covers all surfaces for even browning and shiny finish. Bake until edges darken and you hear light crackle when gently pressed. Removing immediately may cause filling to spill; cool briefly to let fats set up. Store in airtight container; reheating works best in oven or toaster oven to maintain texture, avoiding microwave sogginess.
Chef's Notes
- 💡 Ensure crescent dough stays cool. Warm dough leads to sticky mess. Quick work, roll tight. Thin cream cheese layer prevents sogginess. Even sprinkle of cheese, melts through.
- 💡 Egg wash? Brush thinly for crisp finish. Too much pools, ruins flakes. Bake until you see deep golden edges. Light crackle when pressed. Bubbling cheese shows doneness.
- 💡 For less heat, swap fresh jalapeños for pickled banana peppers. Tangy bite, softer heat. Need more? Add smoked paprika inside for extra smoky flavor.
- 💡 Store leftovers wrapped in foil, or airtight container. Reheat in oven or toaster oven for crisp crust. Microwaving can lead to soggy disaster. Keep it crunchy.
- 💡 Roll tightly but don't stretch dough—shrinks back. Cheese shouldn't spill out. Use parchment for easy cleanup, prevents sticking. Grease lightly for best results.
Kitchen Wisdom
How to tell if they’re done?
Look for deep golden edges, bubbling cheese around edges. Light crackle when pressed; that’s crispness signaling. Remove promptly.
What if filling spills out while baking?
Roll tight, seal edges well. Avoid too much cream cheese, causes leaks. Baking spray too thick leads to issues.
Can I prepare ahead?
Yes, roll-ups can be prepped, stored in fridge. Bake later. But keep dough cool; it’s key for that flaky texture.
Best way to store?
Wrapped in foil, keeps moisture. Airtight container works too. Reheat in oven or toaster oven to avoid sogginess from microwaves.
