For our Tex-Mex Christmas Eve this year, we rounded up a whole bunch of delicious little tidbits involving hot peppers, avocados, and salsa. And somehow my sister managed to find a recipe that would please her crescent roll-loving hubby and meet the requirements of the dinner. Jalapeños? Check. And you know that I never complain about the inclusion of bacon in just about anything, so these puppies are all win-win.
Bacon-Jalapeño Popper Pinwheels
From Pillsbury
6 ounces jalapeño cream cheese spread (¾ cup from an 8-ounce container)
⅓ cup chopped cooked bacon
1 (8-ounce) can Pillsbury refrigerated crescent dinner rolls
Heat oven to 375°F. In small bowl, mix cream cheese and bacon until well blended; set aside.
Unroll crescent dough; separate into 4 (4x6-inch) rectangles, pressing perforations to seal. Spread cream cheese mixture on each of the dough rectangles to within ½-inch of edges. Starting with 1 short side, roll up rectangle; press seam to seal. Cut roll into 6 slices, and place slices cut side down on greased large cookie sheet. Repeat with remaining dough rectangles.
Bake 15 to 17 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.
Makes 24 servings
No comments:
Post a Comment