Monday, January 25, 2016

Bacon Crescent Wrapped Jalapeno Popper


There are all sorts of Jalapeno Poppers out there, bacon wrapped (yes please), deep fat fried and breaded, just to name a couple.
Here is another this one is cream cheese filled and wrapped in a crescent roll and a bit of bacon tucked in there, how easy is this gonna be!?!
They are hot but cooled off a bit by the creaminess of the cheese and the fluffy flaky bread.
Then you get that salty crunch of bacon, who doesn't like bacon!
Everything pairs together perfectly.
And they look pretty!
Even my 13 year old who would not eat this because it's to spicy for him thought they were really professional looking.
Anytime you are working with seeding and de veining jalepenos, I would suggest wearing kitchen gloves.
I have severely "burned" my hands not wearing gloves and let me tell you that is very painfully and can last hours.
And just a tip if you're stubborn and did not listen to me and that happens to you, soak your hands in milk that really helps.  Now is the part where I tell you I told you so! ;)

This is what you need:
5 Large Jalapenos
6oz Cream Cheese, softened
5 Slices Bacon, cut in half
10 Crescent Rolls, prepared dough
The whites from one egg
Sesame & Poppy Seeds



How to make them:
Preheat oven to 375
Cook the bacon, drain off fat. I line a baking sheet with tinfoil and bake the bacon.
Cut the jalapenos in half, lengthwise, deseed and vein.


Fill your jalapeno halves with cream cheese.
Lay out your triangles of crescent rolls, lay out one piece of bacon lengthwise on top of that, on the fatter end of crescent roll lay the cream cheese filled jalapeno.
Now roll it up!
Brush the top of the roll with egg white and sprinkle with your choice of sesame or poppy seeds.
Bake on the lower rack of your oven for 13 minutes.



Hope you enjoy!

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