These skillet jalapeno popper rolls are easy to make, combining creamy cheese, bacon, jalapeno, and garlic inside rolled pizza dough. Then, more jalapeno and cheese is added on top! If you love jalapeno poppers, you will want to try these rolls! I also have a from-scratch version of Jalapeno Popper Rolls you may want to make, too.
Ingredients & Substitutions
- Pizza Dough: Look for a tube of storebought pizza dough, which makes this recipe easy peasy! But, you could make homemade easy pizza crust dough to use, too. (And then, make more for your pizza night!)
- Cream Cheese: Before starting this recipe, make sure the cream cheese is at room temperature, which takes 30 minutes to an hour.
How To Soften Cream Cheese Quickly
- Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
- Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Bacon: Get a head start on this recipe by making the bacon ahead of time. I like to bake bacon in the oven for easy clean-up and crispy bacon every time! To bake, place the strips of bacon onto a baking sheet lined with aluminum foil. Then, bake for 18-20 minutes (or until your desired crispiness) at 415°F. Cooked bacon can be stored in the refrigerator for up to 4-5 days. Turkey bacon or pancetta could also work.
- Onion: Red onion has a mild sweet flavor. You could use yellow onion, white onion, or even green onion. Or, leave out the onion altogether.
- Jalapeno Peppers: Well, these ARE jalapeno popper rolls, so we can’t forget about the jalapeno peppers. I used one pepper, seeded and diced, for the filling. For more heat, try a serrano pepper. Then, I used a second jalapeno pepper, sliced into rounds, for the tops of the rolls.
- Cheese: I used both white cheddar cheese and sharp cheddar cheese. Some of the white cheddar is rolled up into the rolls. Then, along with the sharp cheddar, the rest of the white cheddar goes on top.
Tips & Tricks For Easy Preparation
These rolls are pretty darn simple as-is, but there are a few more tips and tricks to make this recipe even easier! Here are some tips for ease:
- Use Pre-Cooked Bacon: To save even more time, use pre-cooked bacon.
- Sharp Knife: Ensure your knife is sharp for cleanly cutting the dough into rolls.
- Soften the Cream Cheese: Make sure the cream cheese is fully softened for easy mixing.
- Assembly: If rolling and slicing the dough seems tricky, refrigerate the rolled dough for a few minutes to make slicing easier.
Can I Assemble Jalapeno Popper Rolls Ahead Of Time?
Sure! Once you have the rolls assembled and cut, arrange them in an airtight container in a single layer or on a lined baking sheet. Cover the rolls and keep them in the refrigerator for up to 24 hours. When ready to bake the rolls, let them sit at room temperature for 15-20 minutes before popping them into the oven.
Can I Make The Rolls Without A Skillet?
Yes, you can still get these flavorful rolls made without an oven-safe skillet. (However, I really love how baking in a skillet ensures even heating and a rustic appearance.) Choose a baking dish that will fit the rolls, leaving a bit of space between each roll for expansion. Since the heat distribution may vary slightly compared to a skillet, monitor the rolls closely during baking. They may need a little more or less time in the oven, so check for doneness by ensuring they’re golden brown on top and the dough is cooked through.
How To Store Skillet Jalapeno Popper Rolls
To store the rolls, first, let them cool to room temperature. Next, store them in an airtight container in the refrigerator. They will last for 2-3 days. Reheat the rolls in the oven or in the microwave.
Skillet Jalapeno Popper Rolls
Ingredients
- 1 tube (13.8 ounces) pizza dough
Filling
- 8 ounces (1 package) cream cheese, softened
- 4 slices bacon, cooked, crumbled
- 1 small red onion, diced (about ½ cup)
- 1 medium jalapeno pepper, seeded and diced
- 2 teaspoons chives, diced
- 2 teaspoons garlic, minced
- 2 cups (226 g) white cheddar cheese, shredded, divided
Topping
- 1 medium jalapeno pepper, sliced into 8 rounds
- ½ cup (57 g) sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F. Spray a 12-inch skillet with cooking spray.
- Roll the dough into a 10×15-inch rectangle.
Filling
- In a large bowl, combine the cream cheese, crumbled bacon, onion, jalapeno, chives, and garlic until smooth.
Assembly
- Spread the cream cheese filling mixture over the rolled-out dough. Top the mixture with 1 ½ cups white cheddar cheese.
- Roll the dough up tightly, starting on the long edge.
- Using a very sharp knife, cut the log into 8 rolls. Place them into the greased skillet.
- Bake for 30 minutes.
- After 30 minutes, top each roll with a jalapeno slice. Then top with the remaining white cheddar and sharp cheddar cheese.
- Place the rolls back into the oven to bake for an additional 10 minutes, or until golden.
- Remove the rolls from the oven and let them cool for 5 minutes.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These skillet jalapeno popper rolls were a flavor explosion! Loved the cheesy jalapeno combo.
Elizabeth
I knew I would love these rolls since I love jalapeno poppers and I love rolls. Perfect (and easy)!
Annabelle
Pleasantly surprised by the skillet jalapeno popper rolls – cheesy goodness with a kick!
Bella
Quick, easy, and delicious – the skillet jalapeno popper rolls were a hit!
Selena
These rolls are a game-changer! Easy to make and disappeared in seconds.
