Ingredients
4
oz cream cheese, softened (from 8-oz package)
1/2
cup crumbled cooked bacon (about 6 strips)
1/2
cup finely shredded Mexican cheese blend (2 oz)
2
tablespoons chopped green onions
1
tablespoon chopped drained pickled jalapeños (from 12-oz jar)
1
can (8 oz) refrigerated Pillsbury™ Sweet Hawaiian Crescent Rolls (8 Count)
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
In small bowl, mix cream cheese, bacon, Mexican cheese blend, green onions and jalapeños until well blended.
Unroll dough into 12x8-inch rectangle. Press perforations to seal.
Spread cream cheese mixture evenly on dough rectangle to within 1/4 inch of edges.
Starting with one long side, roll up rectangle; press seams to seal. With sharp serrated knife, cut into 24 slices. Place 1 inch apart on cookie sheet.
Bake 15 to 20 minutes or until golden brown. Serve warm.
