These yummy creations were found on My Homemade Life. What is unique about this recipe is that she added sugar to the cream cheese mixture! Sugar? Who would of thought? Surprisingly, it is actually tasty. Nothing like a little bit of sugar to sweeten up that spice. I made these for me and my roomie as our brain food for finals last week. What better than warm cream cheesy goodness? How 'bout all A's on my finals!!! Back to the poppers... other than finals week ;) these bad boys are great for game days. So easy to make and so easy to disappear, so I suggest you make double or even triple(!) depending on your head count. Mix, spread, and roll away to a yummy treat! Enjoy
Ingredients
1 tube original Crescent Rolls
4oz can Diced Jalapenos {only using half}
8oz cream cheese, softened, cubed {only using 3/4}
1 tbsp sugar
Directions
Oven 375
In a bowl, cube about 3/4 of your cream cheese. Add about half of your Jalapeños and tablespoon of sugar {I added more Jalapeños to the batch since the sugar made it sweeter, I needed more spice!}. Taste your cream cheese mixture and see how the flavor is, you may want to add more Jalapeños since the sugar sweetens it up a bit. Your choice! Take your fork and mash it all up really well. Set your bowl of cream cheese aside. Open up your tube of crescent rolls and place on your cutting board. Separate them to where you have two large rectangles{don't tear the triangles that form the rectangle}. Now pinch together the perforations to create the rectangles. You can use a rolling pin if you need too. With the back of a spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle.
Once you've spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the triangle {think of it like when you fold your piece of paper hotdog style} and get to rollin'. Once it's all rolled up, you will need to cut your log into 16 {or 8 if you want bigger pieces} pinwheels. I stuck my rolls into the freezer to harden up a bit so I could cut them easier, but keep an eye on them you don't want them frozen! If you have one, make sure you use a sharp knife, that'll also make it easier to cut. Here is a break down of how to cut them into 16 - I'm not very good at math so this helped me- Cut your log right in half. Now you should have two logs. Then cut those two logs in half, and now you should have four logs. Now, cut these rolls in half and now you have eight smaller logs. This is where I stopped because I was not about to try cutting these tiny rolls into even smaller rolls. But, if you feel like taking on the challenge, cut those lil pieces one last time. You now have 16 {or 8} pinwheel poppers. Repeat with the other roll. So now you should have 32 mini rolls {or 16 larger rolls}. You can roll and cut the second rectangle while the first batch is baking.
Spray a cookie sheet with Pam and place your first set of 16 poppers, standing up. Make sure you stand 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, and eat up because they are best fresh out of the oven.
TATER RATER
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