Wednesday, March 14, 2012

Jalapeno & Cheese Pinwheels

I always pick up a pack of crescent rolls when I grocery shop for those quick fix appetizer nights, but I never get the chance to use them up. Well today while surfing the refrigerator I found myself with 4 tubes of unopened, unused crescent rolls. 

Hmmm, it’s past breakfast and brunch, so I decided to make pinwheels with a kick, it only takes a few ingredient and I already had everything on hand.

These are perfect little anytizers, a little pick me up that everyone will enjoy. You may want to double or tripe the batch because they wont last long once they leave the oven.

8 oz cream cheese, softened
cooked & chopped bacon or bacon bits
3  tablespoons finely sliced jalapeño chilies (fresh or from jar)
1 tablespoon of sugar
1/8 teaspoon salt
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

  1. Heat oven to 375°F.
  2. In small bowl, mix together cream cheese, sugar, bacon, jalapeno and salt until well blended; set aside.
  3. Unroll crescent dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal.
  4. Spread cream cheese mixture on dough rectangle to within 1/2 inch of edges.
  5. Starting with one long side, roll up rectangle; press seam to seal.
  6. Cut roll into 8-10 slices; place slices, cut side down, on ungreased cookie sheet.
  7. Repeat with remaining dough rectangle.
  8. Bake 14 to 16 minutes or until light golden brown.
  9. Immediately remove from cookie sheet and serve warm.

*note: if it seems difficult to slice, place log into the freezer for a few minutes to firm up, then remove, slice and bake

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