Jalapeno Cream Cheese Crescent Poppers

Ingredients

• 1 package Cream Cheese (8 Ounce Package)
• 4 ounces, weight Canned, Diced Jalapenos
• 1 Tablespoon Sugar
• 8 ounces, weight Tube Refrigerated Crescent Rolls

Note: The ingredients above make 32 little Crescent Poppers. It’s easy for a grown man to shovel about 8 of these in his mouth without thinking about it. So depending on who you’re having over, you might want to get another tube of rolls and one more cube of cream cheese. Don’t worry about the jalapenos, you will have enough for a second batch with this one can. Unless you want over the top spicy poppers.

Preheat oven 375 degrees F.

Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take about half of your jalapenos from the can and throw in with your cream cheese.

To your bowl with your cream cheese and jalapenos, add your Tablespoon of sugar. Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well. (This is where I like to do a little taste test. I prefer a bit more spicy poppers, so I added just a bit more jalapenos.)

Set your bowl of cream cheese jalapenos aside for now.

Open up your tube of crescent rolls and place on your cutting board. Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles. Sometimes I like to use my little mini rolling pin afterwards, to make it a nice and smooth rectangle.

With the back of your 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, and get to rolling.

Once it’s all rolled up, you will need to cut your log into 16 pinwheels.

Note: you could refrigerate these little guys if you wanted to make them ahead of time.

Place your 16 poppers, laying face up, on a greased cookie sheet.

Pop these into the oven for about 13 minutes until they are golden brown.

Yields: 32 poppers

Recipe: www.tastykitchen.com