Jalapeño Potato Poppers

(5)
8 reviews.
  • 25 min prep time
  • 40 min total time
  • 9 ingredients
  • 32 servings

Ingredients

1
pouch (4.7 oz) hearty four cheese instant mashed potatoes
2
cups hot water
4
oz cream cheese, softened
1/4
cup shredded Cheddar cheese (1 oz)
8
slices packaged precooked bacon (from 2.2-oz package), chopped
8
jalapeño chiles (about 2 inches long)
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
2
tablespoons butter, melted
2
teaspoons red pepper sauce

Directions

  1. 1 Heat oven to 375°F. In large bowl, stir together dry mashed potatoes and hot water. Add cream cheese; beat with wooden spoon or rubber spatula until blended. Stir in Cheddar cheese and bacon.
  2. 2 Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.
  3. 3 Separate each can of crescent dough into 8 triangles. Slightly stretch corners of shortest side of each triangle to make longer. Cut each triangle in half lengthwise to make 32 narrow triangles. Place on 2 ungreased cookie sheets. Place chile at shortest side of triangle. Spoon heaping tablespoon potato mixture into chile. Roll crescent from shortest side to point, wrapping around filled chile; press gently to seal. Repeat to use up dough, chiles and potato mixture.
  4. 4 Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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