Tuesday, December 6, 2011

Recipe: Jalapeño Cream Cheese Poppers

I never shy away from trying a new bite-size recipe. I am a perpetual snacker (I would never eat meals if I didn't have to) and these looked perfect for a lazy Sunday during the football game. They were really easy to make, and totally pop-able and delicious. I am not ashamed to admit we ate every last one of these (I mean, they probably wouldn't reheat well...that was my excuse).

Recipe adapted from Tasty Kitchen. Great recipe but I found her instructions really annoying to read (sorry!) So these are much simpler.

Makes 32 little poppers.

I N G R E D I E N T S :

1 package cream cheese (8 oz.)
1/4 cup diced canned jalapeños (mine were in a jar and I diced them myself)
1 package refrigerated crescent rolls (8 oz.)
1 Tbsp. sugar

D I R E C T I O N S :

1. Preheat oven to 375° F

2. Cut about 3/4 of your cream cheese off and place that portion into a bowl. Add in your jalapeños and the sugar and mix with a fork. Be sure to incorporate the sugar very well.

3. Do a little taste test. The sugar adds a nice little sweet element to the spice, so add less or more depending on what you prefer. Add more jalapeños if you prefer a little more heat! I used mild jalapeños and it was a mistake, they weren't flavorful enough, so be sure to get ones with gusto.

4. Once you get the right mixture, set it aside while you prep the dough.

5. Open your crescent rolls, the dough should come out in 2 flat rectangles (with the perforated triangles still attached). Place one of the rectangles on your cutting board and pinch the perforated triangles together to make one solid rectangle of dough. Take a rolling pin and smooth it out a bit.

6. Now, evenly spread half of the jalapeño cream cheese mixture onto the dough.

7. Starting on the long end of the dough, start rolling until you have a little dough log.

8. Using a sharp knife (sharp is key), cut the log in half. Then, cut the halves in half. Continue until you have 16 little pinwheel poppers.

9. Place on a greased baking sheet. Then, repeat the process with the second dough rectangle that you set aside. You should now have 32 little poppers. Bake them for about 13 minutes, keeping an eye on them. They should be golden brown when they come out.

10. Once they're done baking, slide them right off the baking sheet and onto a plate. Serve with an ice cold beer or margarita, and watch them disappear :)

1 comment:

  1. These look delicious! I'm a snacker too (and a dessert gal... actually I would skip every meal if it meant I could eat dessert instead). I think my boyfriend would love these!



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