Hawaiian Popper Crescent Rolls combine the goodness of jalapeno poppers and soft, warm crescent rolls! It’s hard to resist the buttery, flaky goodness of a crescent roll that has been baked up just right. But fill it with cream cheese, jalapenos, pineapple and cocktail sausages and you have party food that your friends and family just can’t pass up!
What You Need to Make Hawaiian Popper Crescent Rolls
- refrigerated crescent rolls
- crushed pineapple
- cream cheese
- cocktail sausages
- olive oil
This is such a fun and easy recipe. The part that takes the most time, of course, is the deseeding of the jalapenos. A lot of folks think a jalapeno’s spicy heat comes from it’s seeds, but it really comes from the membrane that holds the seeds. So make sure you use plastic food prep gloves and remove those membranes with your knife too!
To make the prep portion of this recipe go more quickly, I also unwrap all the crescent rolls first, fill each with cream cheese, then the cocktail sausage. Assembly line style. Then, I roll each one up!
A little olive oil and poppy seeds on the tops are just a fun way to finish these gems. The oil ensures the crescents turn a nice golden brown while baking and hold the poppy seeds in place.
Anything pineapple is a sure fire winner at my house. Just look at all that goodness!
Hawaiian Popper Crescent Rolls are sure to become one of your go-tos for game days, getting together with friends, after school snacks or just anytime you’re wanting something easy and delicious to serve!
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Hawaiian Popper Crescent Rolls
- (2) 8 ct. refrigerated crescent rolls
- 20 oz. crushed pineapple- drained
- (1) 14 oz. pkg. cocktail sausages
- 8 oz. cream cheese
- 2 jalapenos- deseeded, deveined, diced
- poppy seeds
- olive oil
- Mix together jalapenos, pineapple and cream cheese in a small bowl.
- Separate the crescent rolls. Spoon one spoonful of cream cheese mixture on the wide end of each uncooked crescent roll triangle.
- Top each spoonful with one cocktail sausage. Roll each crescent roll with filling from wide end to point, seal ends by pinching or twisting together and place on baking sheet.
- Brush the tops of filled crescent rolls with olive oil and sprinkle with poppyseeds.
- Bake at 350 degrees Fahrenheit for 10-12 minutes or until golden brown. Serve warm.
How much cream cheese, I didn’t see it in the recipe.
Hi, Mechelle! 8 oz. cream cheese. The filling makes twice what will fill the crescent rolls. We eat the rest of the filling as a dip on wheat crackers!
Any ideas for how one might divide and roll these to make more and smaller bites? Like half a roll each?
Hi, Libby! I have tried several different ways of making these smaller for feeding a crowd. The best way was simply to make them per recipe and then slice them in half. The entire roll is needed to keep the cream cheese filling in place while cooking.