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  • Angie Banks Six

    Jalapeno cream chees crescent poppers

  • Janay Ridge

    Jalapeno Cream Cheese Crescent Poppers. **Love jalapeno poppers**

  • v mac

    Jalapeno Cream Cheese Crescent Poppers. 1 (8oz)package Cream Cheese 4 oz, Can, Diced Jalapenos 1 Tbl Sugar 8 oz, Tube Refrigerated Crescent Rolls tip - (Double recipe and make a day ahead and put in freezer so they are easier to cut. cut while frozen and thaw before baking).*()

  • Amy Murphy

    Jalapeno Cream Cheese Crescent Poppers - great party food! 1 package Cream Cheese (8 Ounce Package) 4 ounces, weight Canned, Diced Jalapenos 1 Tablespoon Sugar 8 ounces, weight Tube Refrigerated Crescent Rolls Preheat oven 375 degrees F. Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take about half of your jalapenos from the can and throw in with your cream cheese. I like to add a little more than half, maybe 3/4 of the can, but I like a little kick so it’s up to you. To your bowl with your cream cheese and jalapenos, add your Tablespoon of sugar.Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well.Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles. Sometimes I like to use my little mini rolling pin afterwards, to make it a nice and smooth rectangle. With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have TWO rectangles per tube of crescent rolls.) Once you’ve spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll, and get to rolling. Once it’s all rolled up, you will need to cut your log into 16 pinwheels Pop these into the oven for about 13 minutes until they are golden brown

  • Hollie Steed

    jalapeno cream cheese crescent poppers: great football food.

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