Description
Take game day to the next level with these Vegan Jalapeño Popper Rolls! They’re filled with the best cheesy jalapeño popper filling then rolled in pre-made crescent roll dough to keep things quick and easy. Then drizzle with cilantro cream sauce and get ready to swoon over this delicious appetizer!
Ingredients
Jalapeño Popper Rolls
- 3 jalapeños, seeded and diced (see notes)
- 16 ounces vegan cream cheese
- 1 ½ cup vegan mozzarella cheese shreds
- ¼ cup cooked and diced vegan bacon
- 2 packs of crescent roll dough
Cilantro Lime Sauce
- ½ cup vegan sour cream
- ½ tablespoon green onions, finely chopped
- 1 tablespoon + 1 teaspoon lime juice
- ½ tablespoon fresh cilantro, finely chopped
- ⅛ teaspoon salt, plus more to taste
- ⅛ teaspoon garlic powder
- Pinch of black pepper or to taste
Equipment
- 9×13 baking dish
- Small and medium-sized mixing bowls
- Spatula
- Rolling pin
- Sharp knife
- Whisk or fork
- Parchment paper
Instructions
- Preheat oven to 375°F and lightly grease a large 9×13 baking dish.
- Prepare the jalapeño popper filling. In a medium-sized bowl, combine the jalapeños, cream cheese, cheese shreds, and vegan bacon. Set aside.
- Roll out the crescent roll dough. On a clean work surface or cutting board, roll out 1 tube of crescent rolls to form a large rectangle. Using your fingers, gently merge the seams of the crescent roll dough as best you can.
- Spread on the creamy filling. Take half of the cream cheese filling and spread it over the dough. Leave a 1-inch border around the edges.
- Roll into a tight log. Starting on the short edge, carefully roll the dough, pinching the seams as you go.
- Cut into 6 rolls. Using a sharp knife, cut the log into 6 even pieces and place them in the baking dish lightly greased with cooking spray.
- Repeat steps 2-5. Roll out the second tube of crescent roll dough, spread on the cheesy filling, roll, and slice. After repeating this process you should have 12 rolls total.
- Press down rolls slightly. Place a sheet of parchment paper or a baking sheet on top of the rolls and lightly press down to flatten them slightly.
- Bake. Remove the parchment paper, then transfer the jalapeño popper rolls to the oven and bake in a preheated oven for 32-35 minutes, or until the rolls are golden brown. Cooking time may vary depending on the brand of crescent rolls that you use.
- Prepare the cilantro lime sauce. While the rolls bake, prepare the cilantro lime sauce. In a small bowl, combine the vegan sour cream, green onions, lime juice, finely chopped cilantro, salt, garlic powder, and black pepper. Stir until well combined. For a thinner sauce, add 1-2 teaspoons of water and mix through.
- Serve at room temperature. Once the jalapeño popper rolls have baked until golden, pull them from the oven, let cool to lightly warm or room temperature, and drizzle generously with cilantro lime sauce. Enjoy!
Notes
- Storage: Leftover popper rolls will keep in an airtight container in the refrigerator for up to 3 days. Enjoy chilled or reheat in the microwave for 20 seconds until lightly warmed.
- Jalapeños: The more seeds you include, the spicer your rolls will be, so prepare them according to your crowd’s spice preference! If you are not a fan of jalapeños, bell peppers would also be great.
- Crescent Rolls: Believe it or not, most canned crescent rolls are accidentally vegan! Brands like Pillsbury and Immaculate Baking Co. both have options. We still recommend checking the label, just in case.
- Vegan Cream Cheese: We like using Kite Hill or Tofutti brand cream cheese, but any non-dairy plain cream cheese will suffice.
- Mozzarella Style Shreds: We used Follow Your Heart shreds, but Violife, Daiya, and Miyoko’s also have mozzarella-style shreds. If you want to use cheddar-style shreds, they would work great as well.
- Vegan Bacon: Storebought or homemade vegan bacon work. Try one of our other vegan bacon recipes: Tempeh Bacon, Tofu Bacon, Eggplant Bacon, Crispy Rice Paper Bacon, or Shiitake Bacon.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Oven