These rolls are spicy, cheesy and full of jalapeño

May 2, 2014 at 10:01 a.m. ET

The best part about going to a pub (besides the $3 pitchers of beer, of course) is the delicious deep-fried, crispy appetizers. I mean, nothing goes better with a cold beer than a spicy, gooey, cheesy and crispy jalapeño popper or basket of fries, right? However good they are to eat, they aren't as good for your waistline. That's why these puffy, fluffy and cheesy rolls were created.

Jalapeño popper stuffed rolls

With each bite, you get the crispy outside, the creamy and cheesy inside and the kick from the jalapeño, just without the unnecessary deep-fried exterior. Oh, and if you're worried, don't be. I tried one of these with a cold beer, and let me tell you, they go even better together than the deep-fried version.

Jalapeño popper stuffed rolls

Jalapeño popper rolls recipe

Yields 8-10


  • 1 package active dry yeast
  • 2 tablespoons sugar
  • 1/4 cup olive oil
  • 1/4 cup melted butter
  • 1 cup warm water (110 degrees F)
  • 3-1/2 cups bread flour
  • 1 cup crushed cracker crumbs
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon Italian season
  • Salt and pepper
  • 1 egg white

For the filling

  • 6 ounces cream cheese
  • 4 small jalapeños, seeded and chopped
  • 6 slices bacon, cooked and chopped
  • 1/3 cup cheddar cheese
  • Salt and pepper


  1. In a large bowl, mix together the yeast, sugar, olive oil, butter and warm water. Let the mixture sit until foamy, about 10 minutes.
  2. Stir in the flour 1 cup at a time, and then stir until the mixture comes together.
  3. Place the dough on a floured surface, and with floured hands, knead until it's soft, smooth and elastic. Place the dough in a greased bowl, and cover it with a greased piece of saran wrap. Place the bowl in a warm spot, and let the dough rise until doubled in size, about 60 minutes.
  4. Punch the dough down slightly, and pull apart 8 equal-size balls. Roll each into a soft ball.
  5. In another bowl, mix together the cream cheese, jalapeños, bacon, salt, pepper and cheddar cheese until combined. Place about 1-1/2 to 2 tablespoons of filling into the center of each ball, and then gather up the sides, folding the opening over so it stays shut.
  6. Mix together the cracker crumbs, Parmesan and Italian seasoning. Roll the balls in the egg white, and then liberally coat them with the cracker crumbs.
  7. Grease a large baking sheet with nonstick cooking spray. Place the balls seam side down about 1 inch apart. Bake for about 16 minutes or until golden brown.

More stuffed roll recipes

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Bacon-stuffed jumbo cinnamon rolls
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