This year for Thanksgiving, my sister in law asked me to bring some stuffing, a dessert, and an appetizer. I already had an awesome-looking recipe to try for the stuffing (I’ll post it later this week!), and of course I was excited for any excuse to make carmelitas again, so the only thing left up in the air was the appetizer. I wanted something easy and quick, since I knew I had to prep everything the day before, and found the perfect recipe on my friend Sarah’s darling blog. I brought them to the party, and they were the first thing to go! In general, I’m all about making everything from scratch, and using whole foods, but sometimes (like once a year, for Thanksgiving) you’ve just gotta pop open that exploding can of crescent roll goodness. Trust me, you won’t regret it!
Jalapeño Popper Pinwheels
High Heels & Grills
1 (8oz.) block of cream cheese, softened
1/4 cup minced jalapeños (I used bottled “tamed” jalapeños from the pickle/olive section)
1 tube of regular crescent rolls
Preheat oven to 375 degrees and grease a cookie sheet. In a small bowl, combine cream cheese and jalapeños – mix well and set aside. Open your crescent rolls (do not separate them) and lay them on the counter. Separate long ways on the perforation, so you have two long sheets of crescent rolls with 4 rolls each in them. Pinch the remaining perforations together on each of the two sheets (use a rolling pin if necessary) to make two continuous crescent roll sheets.
Divide the cream cheese mixture and spread evenly over both crescent sheets. Roll them up from the short end, to make a long cream cheese/crescent roll – do this for both crescents. Cut each cream cheese/crescent roll into 12 pieces. Place each one, standing up, on your cookie sheet and bake in the oven for 11-13 minutes.