ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crescent Jalapeno Poppers

Prep time 25 mins
Cook time 50 mins
Yield 16 Servings

 

This unusual twist on chile poppers, with herb cheese and a dollop of sweet salsa, roll up fast with prepared Pillsbury® crescents dough.

Ingredients

  • 4 jalapeno chiles (about 3 inches long)
  • 1/3 cup Boursin cheese with garlic and herbs (from 5.2 oz container)
  • 8 slices packaged precooked bacon (from 2.2 oz package), halved
  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 1/2 cup pineapple or fruit salsa, if desired

Nutrition Information

  • calories 90
  • caloriesfromfat 60
  • fat 6 g
  • satfat 2 1/2 g
  • cholesterol 10 mg
  • sodium 220 mg
  • carbohydrate 6 g
  • fiber 0 g
  • sugars 1 g
  • protein 3 g
  • calcium 0 %
  • iron 2 %

How to Make It

  1. Step 1:  Heat oven to 375°F.  Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces.  Remove and discard seeds.  Spoon about 1 teaspoon of cheese into each chile quarter.  Wrap half slice of bacon around each.

  2. Step 2:  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 chile, 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.

  3. Step 3:  Bake 12 to 15 minutes or until golden brown.  Immediately remove from cookie sheet.  Serve with salsa.

  4.