Jalapeño Potato Poppers

By Tufgrlz

Ingredients

• 1 pouch (3.3 oz) cheddar and sour cream instant mashed potatoes
• 1 3/4 cups hot water
• 1 package (3 oz) cream cheese, softened
• 1/4 cup shredded Cheddar cheese (1 oz)
• 8 slices bacon, cooked and chopped
• 8 jalapeño chiles (about 2 inches long)
• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
• 2 tablespoons butter, melted
• 2 teaspoons red pepper sauce

Preparation

Step 1

1.Heat oven to 375°F. In large bowl, stir together dry mashed potatoes and hot water. Add cream cheese; beat with wooden spoon or rubber spatula until blended. Stir in Cheddar cheese and bacon.

2. Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.

3. Separate each can of crescent dough into 8 triangles. Slightly stretch corners of shortest side of each triangle to make longer. Cut each triangle in half lengthwise to make 32 narrow triangles. Place on 2 ungreased cookie sheets. Place chile at shortest side of triangle. Spoon about 1 tablespoon potato mixture into chile. Roll crescent from shortest side to point, wrapping around filled chile; press gently to seal. Repeat to use up dough, chiles and potato mixture.

4. Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.