Well the, if you've got some Crescent Rolls, cream cheese, and jalapeños?
Well then, you've got the makings of some delicious Jalapeño Pinwheels. And boy will you be glad you have a recipe you can use with all those tasty ingredients! You can thank me later :)
Here's what you need:
1 tube crescent rolls, I use Pillsbury
4 oz. cream cheese, at room temperature
2 Tbs. Mayonnaise
1/2 cup Monterey Jack cheese, shredded
1/4 cup jalapeños, minced from a jar, I use the deli jalapeños
1 - 2 Tbs. jalapeño juice from the jar
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
On a piece of parchment, roll out the tube of crescent rolls and press the seams together so they are closed. Using your fingers or a lightly floured rolling pin make the rectangle a little larger than the original size (just to get more pinwheels, not necessary if you don't want to). I usually just press with my palms until it's a little bigger than when I started.
In a bowl mix the rest of the ingredients and spread on the crescent rolls. Go to the edge on the sides but leave about a 1/2 inch space on one of the long sides for closing.
Starting with the long end (that has the filling to the edge), roll up tightly and pinch the seam to seal when all rolled up.
Using a serrated (or very sharp) knife slice into 18-22 pieces about 1/2 inch thick and place on parchment lined baking tray.
Bake for 15 - 17 minutes or until golden brown.
Serves 18 - 22 pinwheels
Here's the handy printable - Jalapeño Pinwheels