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1
Heat oven to 375°F. Line two cookie sheets with cooking parchment paper.
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2
In medium bowl, mix cream cheese, cranberries, chives and jalapeño chile.
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3
Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
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4
Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets.
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5
Bake 11 to 13 minutes or until golden brown. Serve warm.
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