Cheesy Bacon Crescent Rolls are a simple, crowd-pleasing appetizer made with just six ingredients. A creamy cheese filling and salty, crispy bacon wrapped in buttery crescent roll dough delivers a rich, savory bite perfect for parties, game day, brunch, or holiday gatherings.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- Substitutions and additions
- How to store and reheat
- More cheesy appetizer recipes
Inspired by a popular jalapeño popper crescent roll idea, these cheesy bacon crescent rolls are intentionally simple: six ingredients, minimal prep, and big flavor. Blue cheese gives a tangy, bold note here, but the recipe adapts easily to feta, goat cheese, or shredded cheddar if you prefer a milder flavor.
This recipe is ideal for making ahead: prepare the filling in advance, then assemble and bake just before serving. Total time from start to finish is about 40 minutes, and the recipe yields 16 rolls—perfect for sharing.
Ingredients
- Cream cheese – 8 ounces, softened. Cream cheese makes the filling rich and smooth.
- Blue cheese – about 5 ounces of blue cheese crumbles. If blue cheese isn’t your favorite, substitute feta, goat cheese, or shredded cheddar.
- Bacon – 3/4 cup cooked, chopped bacon (approximately 9 raw slices before cooking). Chop the bacon into small pieces so it rolls easily inside the dough.
- Green onions – 1/4 cup, diced, for color and a mild onion bite.
- Crescent roll dough – 16 ounces total (two 8-roll cans or crescent dough sheets). If using perforated rolls, press the seams together to form sheets before spreading the filling.
- Butter – 1/4 cup melted, brushed on top to create a golden, flaky crust.
Instructions
These steps are written for clarity; follow them in order for best results. Preheat the oven before assembling the rolls so everything bakes evenly.
- Preheat the oven to 375°F (190°C).
- Make the filling. In a large bowl, add the softened cream cheese, blue cheese crumbles, cooked chopped bacon, and diced green onions. Mix until the ingredients are evenly combined and the mixture is smooth enough to spread.
- Prepare the dough. Unroll both cans of crescent dough onto a large cutting board. If you’re using perforated rolls, press the seams together with your fingers to form two solid sheets.
- Spread the filling. Evenly distribute the cheese-and-bacon mixture across each dough sheet, leaving roughly a 1-inch border around the edges.
- Roll the dough. Starting from the short side of each sheet, roll the dough tightly over the filling to form two long logs.
- Slice into rolls. Use a serrated knife to cut each log into eight pieces, about 1 inch thick, creating 16 rolls total.
- Arrange and butter. Place the rolls cut-side up in a greased 9×13-inch baking dish so they are just touching but not squashed. Brush the tops evenly with melted butter.
- Bake. Bake in the preheated oven for 25–28 minutes, until the rolls are puffed and golden brown. Remove from oven and let cool slightly before serving.
Recipe tips
- Make the filling ahead: Prepare the cheesy bacon mixture up to 3 days in advance and keep it refrigerated until assembly.
- For extra-crispy rolls: Bake the rolls spaced apart on a parchment-lined baking sheet rather than touching in a casserole dish so each side can brown. Reduce baking time to about 10–12 minutes when baked this way.
- Assemble in advance: You can roll and slice the rolls ahead of time, refrigerate them, and bake when you’re ready. Reheat in an oven or air fryer for the best texture.
- Smaller batch: This recipe yields 16 rolls. To make just 8, halve all ingredients and use one can of crescent dough.
Substitutions and additions
- Make it spicy: Add drained diced jalapeños (about 4 ounces) and swap blue cheese for pepper jack or a spicy cheddar for a kick.
- Sweet and savory twist: Replace green onions with 1/4 cup finely chopped dates for a sweet-savory contrast similar to bacon-wrapped dates.
- Dipping sauces: Serve with ranch, blue cheese dressing, or a creamy chipotle-style sauce for extra flavor.
How to store and reheat
- Store: Place leftovers in an airtight container in the refrigerator for up to 5 days. Because these rolls contain dairy, do not leave them at room temperature for extended periods.
- Air fryer reheat (recommended): Reheat from cold at 400°F (200°C) for about 5 minutes to restore a crispy exterior and warm interior.
- Oven reheat: Reheat in a single layer on a baking sheet at 400°F (200°C) for 6–8 minutes.
- Microwave reheat: For a quick option, microwave on a plate for 30–60 seconds, though the crust will be softer.
Leftovers are also excellent dipped into a warm tomato soup for a comforting snack or light meal.
More cheesy appetizer recipes
If you enjoy these cheesy bacon crescent rolls, try other savory, cheese-forward appetizers for entertaining.
Cheesy Pull Apart Rolls
Everything Bagel Cheddar Cheese Ball
Cheeseburger Egg Rolls (Air Fryer or Pan Fry)
Monte Cristo Rolls
Mac and Cheese Bites
Southwestern Egg Rolls
Cheesy Bacon Crescent Rolls
A quick and savory appetizer made with cream cheese, blue cheese, bacon, green onions, crescent roll dough, and butter. Ready in about 40 minutes and makes 16 rolls.
Servings: 16 rolls
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Author: Whitney Bond
Ingredients
- 8 ounces cream cheese, softened
- 5 ounces blue cheese crumbles
- 3/4 cup cooked, crumbled bacon (about 9 raw slices)
- 1/4 cup green onions, diced
- 16 ounces crescent roll dough (two 8-roll cans)
- 1/4 cup butter, melted
Directions
- Preheat oven to 375°F (190°C).
- Combine softened cream cheese, blue cheese, bacon, and green onions in a large bowl until well mixed.
- Unroll both cans of crescent dough and press seams together to form two sheets. Spread the cheese mixture evenly over each sheet, leaving a 1-inch border.
- Roll each sheet tightly from the short side into a log. Slice each log into eight 1-inch pieces for 16 rolls total.
- Arrange rolls cut-side up in a greased 9×13-inch baking dish. Brush tops with melted butter.
- Bake 25–28 minutes until golden brown. Let cool slightly before serving.
Notes
- Make the filling up to 3 days ahead and store it refrigerated.
- For crisper results, bake rolls spaced on a baking sheet and reduce baking time to 10–12 minutes.
- Store leftovers in an airtight container in the fridge for up to 5 days and reheat in an air fryer or oven for best texture.
Nutrition (per roll, approximate)
Calories: 225 kcal | Carbohydrates: 12 g | Protein: 6 g | Fat: 18 g | Sodium: 551 mg