Crescent Jalapeño Poppers with a Little Sizzle

It’s mid-September and most of our garden has been uprooted so that we can prepare the planter boxes for another crops – maybe. The verdict is still out as to a winter garden. I’ve actually thought about building another planter box that will be dedicated to Purple Asparagus. Yeah, I know it takes years for asparagus to reach harvesting perfection, but I love asparagus.

The one crop that is still producing are the pepper plants. Our Habaneros are the size of small bell peppers, and the Jalapeño plants are going wild. We have a freezer full of peppers and roasted salsa bases. Yet the peppers keep coming. All I can say is that it’s a good thing we like it hot. I know that Jalapeño peppers are some of the milder variety, but I gotta tell you the ones in our garden can curl your hair!

This is another of those “test” recipes for the Super Bowl Table. Chances are, these poppers will make the cut. I’m just not sure if the heat will be too much for some of our party guests. Oh well, if I serve them with a warming label, we should be okay.

Crescent Jalapeño Poppers
8 slices Bacon, cooked
4 Jalapeño Peppers (about 3 inches long)
1/3 cup Herb Cream Cheese
1 can refrigerated Crescent Dinner Rolls
1/2 cup Salsa, if desired

Heat oven to 375 degrees.

Cook bacon until browned but not crisp. Drain on paper towels. Once cook enough to handle, break slices in half and set aside.

Carefully remove stems from peppers; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each pepper quarter. Wrap half a slice of bacon around each pepper.

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 pepper, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 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.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen