Real Recipes From Real Home Cooks ®

mozzarella jalapeno popper biscuits

(2 ratings)
Blue Ribbon Recipe by
wendy cook
Salem, OR

I had a recipe for something similar to this. I didn't have all the stuff for that recipe so this is what I threw together with stuff I had and they turned out so good. I had a bunch of my friends asking me for the recipe, lol. I had these with my loaded potato soup.

Blue Ribbon Recipe

Serve these jalapeno popper biscuits as an appetizer or a side dish. They're so good! They taste like crescent rolls with a creamy and spicy middle. Adjust the amount of jalapenos added to the filling based on your taste buds. They'd make a great game day appetizer that you can make in no time. But, they'd also be good dipped into a Mexican soup. Yum!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For mozzarella jalapeno popper biscuits

  • Grand's Biscuits (I used 2 tubes) made 16
  • 1/2 can
    diced jalapeno, 4 oz can
  • 1 Tbsp
  • 3 1/2 c
    shredded mozzarella cheese
  • 1 pkg
    cream cheese, 8 oz

How To Make mozzarella jalapeno popper biscuits

  • Rolling biscuits flat.
    Heat oven to 375. Take your rolling pin and roll out each biscuit flat.
  • Cream cheese and jalapenos mixed together.
    In a small bowl, combine cut-up cubed cream cheese with 1/2 can of jalapenos. You can add more if you would like more of a kick.
  • Sugar added to the bowl.
    Take a fork and mix in sugar.
  • Making sure ingredients are mixed together.
    Make sure you get it all mixed in evenly spread throughout the cream cheese.
  • Cream cheese spread on the biscuit.
    Spread cream cheese mixture over the biscuit.
  • Mozzarella cheese sprinkled on top.
    Add mozzarella cheese.
  • Biscuit rolled up with edges pinched closed.
    Roll biscuit. Pinch ends to close.
  • Rolled biscuits on cookie sheets.
    Place biscuits on two cookie sheets. Cook until golden brown, about 13 to 15 minutes.