Jalapeno Cream Cheese Crescent
Poppers
1 package Cream Cheese (8 Ounce Package)
4 ounces, weight Canned, Diced
Jalapenos
1 Tablespoon Sugar
1 (8 oz) Tube Refrigerated Crescent
Rolls
Preheat oven 375 degrees. Cut the
cube of cream cheese and throw about 3/4 of it into a bowl. Take about half of
your jalapenos from the can and add into cream cheese. To your bowl with your
cream cheese and jalapenos, add a tablespoon of sugar. Take a fork and mash it
all up really well. Be sure to incorporate all that sugar in really well. Set
aside. Open crescent rolls and place on your cutting board. Separate into two
rectangles. Now pinch together the perforations to create two nice rectangles.
With the back of a spoon, spread half of the cream cheese mixture onto one of
the rectangles. Save the other half of the mixture for the other rectangle.
(You will have TWO rectangles per tube of crescent rolls.) Once you've spread
your half portion of cream cheese on one of your rectangles, start with the
LONG end of the roll. Once it’s all rolled up, you will need to cut your log
into 16 pinwheels. Place the 16 poppers (face up with cream cheese facing
upwards) on a cookie sheet that has been sprayed with Pam. Bake for about 13
minutes until they are golden brown.
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