"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Jalapeño Poppers, by Loree Salvo, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 jalapeño peppers 8 oz. cream cheese 1 tube crescent roll
Using gloves, cut jalapeños in half and discard seeds. Cut cream cheese into 24 pieces. Place cream cheese into each pepper and wrap with crescent roll. You should have enough dough to wrap all 24. Place on cookie sheet and bake at 375º until golden brown. Serve warm.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.