1 package Cream Cheese (8 Ounce Package)
4 ounces, weight Canned, Diced Jalapenos
1 Tablespoon Sugar
8 ounces, weight Tube Refrigerated Crescent Rolls
Preheat oven 375 degrees F.
Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take about half of your jalapenos from the can and throw in with your cream cheese. I like to add a little more than half, maybe 3/4 of the can, but I like a little kick so it’s up to you.
This is the type of jalapenos I can get at my local grocery store. They are diced up really fine and work perfectly. But if you prefer to use fresh jalapenos, then go for it.
To your bowl with your cream cheese and jalapenos, add your Tablespoon of sugar. Do NOT omit the sugar!
Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well.
Set your bowl of cream cheese jalapenos aside for now.
Open up your tube of crescent rolls and place on your cutting board.
Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles.
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.)
Once you’ve spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll, and get to rolling.
Once it’s all rolled up, you will need to cut your log into 16 pinwheels.
Note: This is where you could refrigerate these little guys if you wanted to make them ahead of time. Then just bake them right when the gang is getting antsy.
Place your 16 poppers, laying face up, on a cookie sheet that has been sprayed with Pam.
Make sure you face them up, with the cream cheese facing upward.
Pop these into the oven for about 13 minutes until they are golden brown. Keep an eye on them, as each oven varies.
Once they are done, immediately slide them off the cookie sheet, onto a plate.