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.
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