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Jalapeño Popper Easter Carrots

These stuffed jalapeño poppers are wrapped in golden, flaky crescent dough and dressed up with fresh herb tops to look just like little Easter carrots! Filled with a smoky, cheesy bacon mixture and baked until bubbly, they're the most fun and unexpected appetizer to show up to your Easter spread with.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer, holiday, Snack
Cuisine: American, Fusion
Keyword: baked, easter, holiday, nut-free, party, stuffed, wrapped
Servings: 12 stuffed jalapenos

Equipment

Ingredients

  • 6 large jalapeños halved lengthwise and seeded
  • 4 oz cream cheese softened
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup shredded pepper jack cheese
  • 3 strips bacon cooked and crumbled
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 8 oz can crescent roll dough
  • 1 egg beaten (for egg wash)
  • Fresh dill flat leaf parsley or green carrot tops, for garnish

Instructions

  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • In a bowl, mix together the cream cheese, cheddar, monterey jack, crumbled bacon, garlic powder, onion powder, smoked paprika, salt and black pepper until fully combined. Taste and adjust salt as needed.
  • Fill each jalapeño half generously with the cheese mixture, pressing it in gently.
  • Open the crescent roll dough and separate into individual triangles. Cut each triangle lengthwise into two thin strips. Starting at the stem end of each stuffed jalapeño, wrap one strip of dough tightly in a spiral down toward the tip, slightly overlapping each layer and using 2 strips if needed to wrap the jalapeno entirely. Press the end of the dough firmly to seal.
  • Place the wrapped jalapeños on the prepared baking sheet filling side up, brush lightly with egg wash, and bake 20–25 minutes until the dough is deep golden and cooked through and the cheese is bubbling at the edges.
  • Let cool 3–4 minutes, then press a small sprig of fresh dill, parsley or carrots greens into the stem end of each jalapeño so it stands up like carrot tops. Arrange on a platter and serve warm.

Notes

  • Softened cream cheese is key - cold cream cheese won't mix smoothly and will leave lumps in the filling.
  • Seed the jalapeños thoroughly if you're serving a crowd that's sensitive to heat, but leave a few seeds in for guests who want the kick.
  • Wrap the dough strips tightly and overlap slightly so they don't unravel or gap during baking.
  • Make the filling up to a day ahead and refrigerate it - day-of assembly goes much faster.