Monday, October 22, 2012
Jalapeno Cream Cheese Crescent Pinwheels
1 package Cream Cheese (8 Ounce Package) softened
4 ounces, weight Canned, Diced Jalapenos
1 1/4 Tablespoon Sugar
8 ounces, weight Tube Refrigerated Crescent Rolls
1.Preheat oven 375 degrees F.
2.Put your cube of cream cheese into a bowl. Then take about half of your jalapenos from the can and throw in with your cream cheese
3.To your bowl with your cream cheese and jalapenos, add your sugar
Take a fork and mash it all up really well. Be sure to incorporate all that sugar in.
4.Set your bowl of cream cheese jalapenos aside.
Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles
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.)
6.Once you’ve spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll and roll up tight.
7.Once it’s all rolled up, you will need to cut your log into slices
8.Place your pinwheels laying face up, on a cookie sheet that has been sprayed with non stick spray.
Make sure you face them up, with the cream cheese facing upward.
9.Pop these into the oven for about 13 minutes until they are golden brown
10.Once they are done, immediately slide them off the cookie sheet and serve warm.
* I got this recipe from tastykitchen they were so simple and quick to throw together. These would be the perfect appetizer or side dish for your next mexican night. So yummy we had some sour cream that the kids dipped them in to tame down some of the heat for them but I thought that they were perfect as is. I give them a 4 1/2