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Steps
1
Heat oven to 375°F. Separate dough into 8 triangles. Cut each triangle lengthwise into 2 narrow triangles.
2
Cut jalapeño chiles in half lengthwise; remove seeds. Spoon cream cheese mixture into chile halves.
3
Place 1 stuffed chile half on shortest side of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.
4
Bake 14 to 18 minutes or until crescents are deep golden brown.
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Be sure to handle jalapeños carefully! The oils that get on your hands can cause some burning, especially if you rub your eyes. If possible, use food-safe plastic gloves when working with the chiles—you can find them at the pharmacy.
Stir a couple slices of cooked and crumbled bacon into the cream cheese mixture before stuffing the jalapeños.
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