Jalapeno Popper Biscuit Rounds
Jalapeno Popper Biscuit Rounds- buttery refrigerated biscuits are topped with a jalapeno popper cream cheese mixture and baked until golden.
Servings: 16
Equipment
Ingredients
- 8 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 3/4 shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1/4 cup diced pickled jalapenos
- 16 pickled jalapeno slices
- 1 (16.3-ounce) can Grands refrigerated biscuits
Instructions
- Preheat oven to 400 degrees and grease a rimmed baking sheet
- In a medium bowl, mix together cream cheese, garlic powder, cheddar cheese, bacon, green onions, and diced jalapenos until evenly combined.
- Remove biscuits from can and separate each biscuit into 2 layers.Arrange them spread apart on prepared baking sheet.
- Fold the edges of the biscuits up a little to form a lip around the outside.Spoon a few tablespoons of filling in the center of each one.
- Shape the edges of the biscuits up a little to form a cup around the filling.Place a whole jalapeno slice on top of each one.
- Bake for 12 to 15 minutes or until golden brown.
Nutrition
Calories: 212kcal