Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
8
small jalapeño chiles
1
container (8 oz) garden vegetable cream cheese spread
Preparation
Heat oven to 375°F. Separate dough into 8 triangles. Cut each triangle lengthwise into 2 narrow triangles.
Cut jalapeño chiles in half lengthwise; remove seeds. Spoon cream cheese mixture into chile halves.
Place 1 stuffed chile half on shortest side of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.
Bake 14 to 18 minutes or until crescents are deep golden brown.
