Start by washing the jalapenos under cold water. Using a sharp knife, carefully slice each pepper in half lengthwise and scoop out the seeds and ribs for a milder flavor, or leave them for added heat. Set the prepared jalapeno halves aside on a cutting board while you focus on creating the creamy filling.

In a mixing bowl, combine 8 ounces of softened cream cheese with ½ cup of sharp shredded cheese and ⅓ cup of crumbled cooked bacon. Using a spatula, mix until all ingredients are well blended.

Unroll one tube of crescent roll dough on a clean, flat surface. Gently separate the dough into individual triangles.

Spoon a generous amount of the cheese mixture into each jalapeno half. Place each stuffed jalapeno at the wide end of a crescent triangle.

Starting from the wide end, gently roll the crescent dough around the jalapeno, tucking in the sides as you go to enclose the filling completely.

Once all the rolls are assembled, put the baking sheet in your preheated oven and bake for about 15 minutes.

After baking, remove the Jalapeno Popper Crescent Rolls from the oven and let them cool on the baking sheet for at least 5 minutes.