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Jalapeno Poppers

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1 package Cream Cheese (8 Ounce Package)
4 ounces, weight Canned, Diced Jalapenos
1 Tablespoon Sugar
8 ounces, weight Tube Refrigerated Crescent Rolls
Note: The ingredients above make 32 little Crescent Poppers.
Preheat oven 375 degrees F.
Mix cream cheese and jalapenos. Add sugar. Be sure to incorporate sugar really well.
Set your bowl of cream cheese jalapenos aside for now.
Open up your tube of crescent rolls and place on your cutting board. Separate them into two
rectangles. Now pinch together the perforations to create two nice rectangles.
With the back of your spoon, spread half of the cream cheese mixture onto one of the
rectangles. Save the other half of the mixture for the other rectangle. (You will have TWO
rectangles per tube of crescent rolls.)
Once you’ve spread your half portion of cream cheese on one of your rectangles, start with
the LONG end of the roll, and get to rolling. Once it’s all rolled up, you will need to cut your
log into 16 pinwheels.
Place your 16 poppers, laying face up, on a cookie sheet that has been sprayed with Pam.
Make sure you face them up, with the cream cheese facing upward.
Bake 13 minutes.

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