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Enjoy this recipe from Best-Ever Sheet Pan & Skillet Recipes.
Submitted by: Jessica Kraus from Delaware, OH
4-oz. can diced jalapeño peppers, drained
8-oz. pkg. cream cheese, softened
1 c. shredded Mexican-blend cheese
2 t. salt
8-oz. tube refrigerated crescent rolls
grated Parmesan cheese to taste
In a large bowl, combine jalapeños, cheeses and salt; blend well and set aside. Unroll crescent rolls; seal seams but do not separate. Spread cream cheese mixture evenly over the dough. Roll up jelly-roll style; slice the roll into 1/3-inch slices. Arrange on a lightly greased baking sheet, leaving one inch between slices. Dust with Parmesan cheese. Bake at 375 degrees for 11 to 15 minutes, until tops begin to turn golden. Let cool for a minute, then transfer to a cooling rack. Makes 8. | |
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In a large bowl, combine jalapeños, cheeses and salt; blend well and set aside. Unroll crescent rolls; seal seams but do not separate. Spread cream cheese mixture evenly over the dough. Roll up jelly-roll style; slice the roll into 1/3-inch slices. Arrange on a lightly greased baking sheet, leaving one inch between slices. Dust with Parmesan cheese. Bake at 375 degrees for 11 to 15 minutes, until tops begin to turn golden. Let cool for a minute, then transfer to a cooling rack. Makes 8. |
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