Pillsbury Crescent Rolls are already amazing on their own. When you add bacon into them, they become utterly irresistible — which is precisely what Kristin from Yellow Bliss Road did.
This Bacon, Cheddar & Jalapeño Pinwheel recipe is one of Kristin's "stand-bys," a recipe that takes very little time to prepare and bake, but is still immensely satisfying. She wrote on her blog, "I like to make a variation just as a fun lunch or snack (my kids love them), but they’re also a perfect finger food appetizer for parties."
Here's how you can make it for yourself at home.
Preheat your oven to 350ºF and prepare a large baking sheet by lining it with aluminum foil.
Dice 1 large jalapeño pepper, until you have about 1-2 tablespoons of diced pepper. Then, cook 5 slices of bacon to your liking.
Pop open and unroll 1 can Pillsbury Crescent Roll Dough (or just a Pillsbury dough sheet). Press the seams together so the entire sheet stays in one piece.
When you can handle the bacon, dice or crumble them into small pieces.
Mix together 4 oz. room-temperature cream cheese, 1-2 tablespoons diced jalapeños, and 5 slices of bacon crumbles in a small bowl.
Spread the mixed ingredients out onto the Crescent Roll Dough, and then toss on almost 1 cup (minus approximately 2 tablespoons) of shredded cheddar cheese.
Roll the dough up lengthwise.
Cut the roll into ¾-inch slices, and then set the slices about 2 inches apart on your prepared baking sheet.
Top each roll with the remaining cheddar.
Pop the sheet into the oven for about 9-11 minutes, or until the dough begins to brown.
When finished, let them cool slightly, then serve. Enjoy!
You can find the original recipe here.