Crescent Jalapeño Poppers

This unusual twist on chile poppers, with herbed cheese and a dollop of sweet salsa, roll up fast with prepared crescent dough.

  • prep time 25 min
  • total time 40 min
  • ingredients 5
  • servings 16

Ingredients

4
jalapeño 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
  • 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 cheese into each chile quarter. Wrap half slice of bacon around each.
  • 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 Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    90
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    6g
    6%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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