Wednesday, October 26, 2011

Crescent Jalapeno Poppers

I made these for a football party and they were a hit! I loved the idea because regular jalapeño poppers with a whole pepper are too spicy for me. So I figured the crescent roll and the cheese would cut down on the spiciness. And I was right! They were the perfect degree of hotness for me (which is not a lot). So don't be scared to make these if you don't like spicy food! And they were super easy to make! 
Taste: SO good! Not too spicy but with all the flavor of jalapeño poppers.
Texture: The crescent roll was buttery and flaky and the ingredients on the inside were nice and soft.
Would I make this again?: Yes! They were delicious.

Crescent Jalapeño Poppers
Found: Pillsbury

4 jalapeño chiles (about 3 inches long)
1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet.

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