- 32
Ingredients
- 1 tube regular Crescent Rolls
- 1 (4 ounce) can Diced Jalapenos (you will actually only use half of this can)
- 3/4 (8 ounce) cube cream cheese, room temperature
- 1 Tbsp. sugar
Preparation
Step 1
Note: The ingredients above make 32 little Crescent Poppers.
Preheat oven 375 degrees.
Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take almost 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.
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.
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.
Get a sharp knife. Cut your logs in half. You should have four logs. Now, cut logs in half and now you have eight smaller logs.
Keep cutting in half until you have 16 pinwheel poppers.
Note: You could refrigerate these poppers until you need to bake them.
Place your 16 poppers, standing up, on a cookie sheet that has been sprayed with Pam.
Make sure you stand them up, with the cream cheese facing upward.
Pop these into the oven for about 13 minutes until they are golden brown. Keep an eye on them, as each oven varies.
Once your first batch is in the oven, get to spreading and rolling and cutting the other rectangle.