Reader Martha Foose uses a locally produced honey-infused pepper jelly; we added honey to regular pepper jelly for a similar taste.
4 (8-oz.) cans refrigerated crescent rolls
1 (8-oz.) package cream cheese, softened
1 large egg, lightly beaten
1/3 cup red pepper jelly
1 tablespoon honey
How to Make It
Preheat oven to 375°. Unroll 1 can crescent roll dough on a lightly floured surface; divide into 2 pieces, separating at center perforation. Press each piece into a 7-inch square, pressing perforations to seal.
Bring corners of each dough square to center, partially overlapping each; gently press corners into centers using thumb, making a small indentation. Repeat procedure with remaining cans of crescent rolls. Transfer to lightly greased baking sheets.
Stir together cream cheese and egg; stir together pepper jelly and honey. Spoon 2 Tbsp. cream cheese mixture into center of each dough circle, and top with 2 tsp. pepper jelly mixture.
Bake, in batches, at 375° for 15 to 18 minutes or until golden brown.