Crescent Jalapeño Poppers
- Active Time 25m
- Total Time 40m
This unusual twist on chile poppers, with herbed cheese and a dollop of sweet salsa, roll up fast with prepared crescent dough.
- 4 jalapeño chiles (about 3 inches long)
- 1/3 cup Boursin cheese with garlic and herbs (from 5.2-ounce container)
- 8 slices precooked bacon (from 2.2-ounce package), halved
- 1 can (8 ounce) Pillsbury refrigerated crescent dinner rolls
- 1/2 cup pineapple or fruit salsa, if desired
Heat oven to 375 degrees F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make four pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold one point of triangle over filling; fold two remaining points over first point. Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.
Tip: One can (4 ounce) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeño chiles. Serve these tasty poppers with sour cream or guacamole.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
nutrition information per serving
90 calories; 6g total fat; 10mg cholesterol; 220mg sodium; 6g carbohydrates; 0g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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