Ingredients:

  • 1 can (8 oz / 226g) refrigerated crescent roll dough
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (28g) sharp cheddar cheese, shredded
  • 2 tbsp (15g) cooked bacon, finely crumbled
  • 2 medium jalapeños, seeded and finely diced
  • 1/4 tsp (1.5g) garlic powder

Instructions:

  1. In a small bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, diced jalapeños, and garlic powder. Stir until the mixture is creamy and uniform.
  2. Unroll the crescent dough and separate into 8 triangles.
  3. Spoon exactly 1 tablespoon of filling onto the wide end of each triangle.
  4. Fold the dough over the filling and pinch the corners tightly to seal. Roll them into tight bundles.
  5. Place the rolls on a parchment-lined baking sheet, seam-side down, ensuring a 2-inch gap between each roll.
  6. Bake at 375°F (190°C) until the pastry reaches a deep mahogany-gold color and edges smell toasted.
  7. Remove from the oven and let the rolls rest for 5 minutes to allow the internal cheese to set.