1 tube (8 ounces) seamless Crescent Roll Sheet
4 ounces softened cream cheese
1/2 cup shredded cheddar cheese
2 to 3 tablespoons finely chopped fresh or pickled jalapeno pepper
Pre-heat oven to 375° degrees.
Open up the tube of crescent roll dough and lay it out on a cutting board. Carefully spread the softened cream cheese on top of the dough. Top with shredded cheese and peppers. Start with the long end of the roll and roll up dough like a jelly roll. Use a sharp knife to cut log into 3/4 inches slices. Place pinwheels on a parchment lined baking sheet or a baking sheet sprayed with cooking spray.
Bake about 10 to 13 minutes or until they are golden brown. Best served warm out of the oven. Great served with my Blender Salsa for dipping.
For smaller bite-sized pinwheels you can cut the dough into two rectangles. Then put on the toppings and roll up the two logs and cut and bake according to directions. If you can’t take the heat, you can use canned diced green chiles instead. They’ll still be delicious, just not as spicy.