Bacon, Jalapeño and Cream Cheese Crescent Rolls

April 1, 2017




I guess I am on a roll. I loved using this dough so much I wanted to try bacon and cream cheese and I added a little jalapeño because I had one ready on my jalapeño plant. I took this to our Beach Party. It's a pot luck and everyone brings something delicious. 






 Here I am, messy me rolling them up. 


 Sometimes I am so serious.

 You will never want to use the canned Crescent Rolls again. Not really, who can resist the the opening process? 




Here is my recipe anyway.




1 Tablespoon of yeast

1/4 cup of warm water

1/2 teaspoon sugar

1 cup of warm milk

1/4 cup of sugar

1/2 cup of oil

1 teaspoon of salt

1cup of flour

2 eggs

3 -4 cups of flour

Cream Cheese softened about 1 cup or less

1lb. bacon cooked

1 jalapeño diced

melted butter




Mix 1 Tablespoon of yeast with 1/4 cup warm water and 1/2 teaspoon sugar. Let stand until all puffed up, a few minutes

In a large bowl mix 1 cup warm milk, 1/2 cup of oil, 1/4 cup sugar and 1 teaspoon salt with a wooden spoon.

Add 1 cup of flour to mixture and mix well. Add 2 eggs and beat until smooth by hand. Add the yeast mixture that is all puffed up

mix vigorously until smooth.

Add the 3-4 cups of flour to the yeast mixture.  Mix it all up. Dough should be very sticky. Leave the sticky dough in the large bowl and cover with a tea towel.

Let rise for a few hours or until the dough has doubled in size.

When ready punch down dough and divide in half.

Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about 3/8" thick. Cut with pizza cutter into 12 rolls.

Spread a layer of Cream Cheese over the crescents and crumble the bacon on top of each roll.

Roll from the large end to the point to make a crescent roll. Place on parchment lined cookie sheet.

Let set for a few minutes to puff up a bit.

Bake at 375 degrees for 15 to 20 minutes until lightly browned, brush with melted butter while hot. 

Let cool or like me eat right away.  

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