Bacon-Jalapeño Popper Pinwheels

By Booper-2

Ingredients

• 6 6 8-oz oz jalapeño cream cheese spread (3/4 cup from an 8-oz container)
• 1/3 1/3 1/3 cup chopped cooked bacon
• 1 1 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet

Preparation

Step 1

Directions

1
Heat oven to 375°F. In small bowl, mix cream cheese and bacon until well blended; set aside.

2
Unroll crescent dough; separate into 4 (4x6-inch) rectangles, pressing perforations to seal. (If using dough sheet, unroll and cut into 4 rectangles.) Spread cream cheese mixture on each of the dough rectangles to within 1/2 inch of edges.

3
Starting with 1 short side, roll up rectangle; press seam to seal. Cut roll into 6 slices, and place slices cut side down on ungreased large cookie sheet. Repeat with remaining dough rectangles.

4
Bake 15 to 17 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.