Whenever I have parties ( and I like to have ALOT of them! ) , I love apps that I can make most of it ahead of time, so the day of I am not running around like a maniac. This is one of those dishes, which automatically moved up on my list!! I made all the filling the day before, then put them in the crescent rolls , and into the oven , right before people arrived. I actually think the filling tasted sooo much better being made the day before because all the flavors really stood out! So good!
You will need::
a can of Pillsbury Crescent dough
about 2 tablespoons of cream cheese (give or take, depending on how much you want to use)
1-2 fresh jalapeños
and about 3 strips of bacon (if you want… I always want bacon.)
These amounts make 16 poppers.
Oven pre-heated to 350 degrees F.
Chop the jalapeños into small pieces. Clean out the seeds. Don’t stick your fingers in your eyes or mouth for the rest of the day.
Cut the bacon into pieces and then cook it up. I usually cut it up first cuz then you have nice, neat pieces and it doesn’t get too crumbly. Just watch it so it doesn’t burn. Unless you like burnt bacon. But that’s weird.
Roll out your dough. It’s perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half. Does that make sense? Sorry I didn’t take pictures of that part. You can do it without cutting the crescents in half, and they’ll just be a little bigger than bite size (and then the recipe will yield 8 larger poppers).
Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon.
Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don’t gush out.
Bake 10-15 minutes at 350 and munch away!