I’m officially in the holiday spirit. After Saturday’s snowstorm at our town’s Santa Claus parade, I couldn’t help but feel Christmasy. When we got back home, we put on the Christmas music, made some Perfectly Popped Stovetop Popcorn and cuddled up to watch a movie (with Whiskey snuggled in between Garrett and I, of course). I only wish that we had our Christmas tree out of storage so we could have set it up. I can’t wait to get the apartment ready!
Then on Sunday we had a few friends over for an afternoon of board games. It was so great to see them before we get really busy with holiday parties and commitments.
I served up these Jalapeno Popper Pinwheels to our guests and they were a big hit. They have a great flavour combination – crispy biscuit outside, creamy cheese texture inside, and a little kick from the jalapeno. I was concerned that it would be too hot with the fresh jalapeno, but the sugar and the cream cheese seemed to really cut out lots of the heat, but leave in all the great flavour. If you want more heat, maybe add in a sprinkle of cayenne pepper or keep some of the jalapeno seeds in the mixture.
These are guaranteed to be on our “repeat list”. They took very little time to make and you can even make them ahead and just pop them in the oven when the guests arrive. I LOVE appetizer recipes like this that I can make quickly and that people enjoy – because I want to spend more time hanging out with our guests and less time in the kitchen.
Printable Version · Makes 24 Pieces
What you’ll need:
- 1 can (8oz) crescent roll dough
- 1 package (8oz) cream cheese, softened
- 1/2 cup grated cheddar cheese
- 1 large jalapeno, finely chopped and seeds removed
- 1 tbsp sugar
Preheat oven to 375°F
Unroll the dough and firmly press together the seams.
In a small mixing bowl, combine cream cheese, cheddar, jalapeno and sugar.
Spread the mixture evenly over the dough.
Carefully roll it up along the long side, to create a long log.
Make ahead tip: You can make the dough earlier in the day. Cut the long log in half and wrap each half in plastic wrap. Refrigerate until you’re ready to bake them.
Cut the log into 24 pieces. I found it easiest to cut it into 8 even logs and then cut each of those into three pieces.
Place the pieces on a tin foil lined baking sheet sprayed with cooking spray. Bake for 12-15 minutes, or until golden brown.
Serve them up warm. They are best when they’re fresh.