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Cranberry Jalapeño Crescent Bites

Sweet and heat combine in these cranberry jalapeño crescent bites with a cooling layer of cream cheese. Simple and unique, this holiday appetizer that will have your guests wanting more.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 servings


  • 1 (8oz) can Pillsbury™ refrigerated crescent dinner rolls
  • 4 oz cream cheese
  • 1/4 cup cranberry sauce (I used whole berry cranberry sauce)
  • 1/4 cup jalapeño jelly (found in the fruit/jelly aisle)
  • 1 small jalapeño, thinly sliced (optional)


  • Heat oven to 375 degrees Fahrenheit. Remove dough from can; do not unroll. Using serrated knife, cut dough into 20 rounds. Place on a lightly greased baking sheet. Bake 9 to 12 minutes or until golden brown. Cool 10 minutes.
  • Cut cream cheese into twenty even squares. Spread one square on top of each baked crescent round, making a well in the middle for the other toppings -- so they don't slide off.
  • Place a rounded ½ teaspoon each of the cranberry sauce and jalapeño jelly into the center of the cream cheese for each crescent round. Top with jalapeño slices, if desired. Serve immediately. Cover and refrigerate any leftovers.


*The sliced jalapeños are for decoration, although they will increase the heat quite a bit, so if you like the heat, go for it! If you like it mild-medium, leave them off.
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