Earlier I gave you my recipe for Nacho Soup. Sure hope you enjoyed it. One of the things we like to have with soup is some sort of warm bread.
Sometimes I’m feeling very ambition, and I’ll bake up a nice loaf of bread. Other times, I’ll use Sourdough Bread Rounds as serving bowls. One of the easiest things to make as a warm side to soup are those cute refrigerated cans of crescent rolls. Depending upon what you do to the dough before the roll, these little bundles can adapt to just about anything. When serving up my Nacho Soup, spicy Jalapeno Crescent Rolls were a huge hit. Hope you like them, too.
Jalapeno Crescent Rolls
Butter-Flavored Pam as needed
1 Can Refrigerated Crescent Rolls
1 tablespoon Butter, softened
4 Jalapeno Peppers, chopped (see note)
Note: Jalapeno Peppers can be from a jar of nacho sliced peppers, a can of pickled peppers or fresh peppers. I’ve found that the pickled peppers give off the most heat.
Heat oven to 350 degrees. Lightly spray baking sheet with butter flavored Pam and set aside.
On a flat surface such as a cutting board, unroll dough. Leave as one sheet and brush with butter.
Finely dice Jalapeno peppers and sprinkle over the crescent dough. Separate rolls along perforated lines. (Use a pizza cutter and follow along the perforated lines for an easy way to separate the rolls without over-stretching the dough). Roll each into crescent shape.
Place on baking sheet and pop into the oven. If desired, top with a jalapeno pepper slice for garnish just before baking.
Bake for 10-13 minutes or until golden brown. Immediately remove from baking sheet to prevent bottom from over-cooking.
Serve warm. Makes 8 rolls; double for more.
Spicy Crescent Rolls are awesome with Mexican soups.