Ingredients:
8 ounce Pepper Jack Cheese shredded
8 ounce cream cheese softened
4 ounce can diced jalapenos drained
½ teaspoon salt
16 ounces crescent roll dough 2 cans – 8 rolls each
¼ cup butter melted
1 teaspoon garlic powder
Instructions:
Preheat the oven to 375°F.
Shred an 8 ounce block of Cabot Pepper Jack Cheese. Add it to a mixing bowl with the softened cream cheese, diced jalapenos and salt.
Stir to combine all of the ingredients.
Roll out both cans of crescent roll dough and press the perforations together.
Spread the cheesy jalapeno mixture evenly over the crescent roll dough.
Starting with the short side of the dough, roll up each sheet of crescent roll dough tightly over the cheese mixture.
Use a serrated knife to slice each roll into 8, approximately 1 inch rolls (for 16 total).
Arrange the rolls in a greased 9 inch x 13 inch baking dish.
Combine the melted butter and garlic powder in a small bowl, then brush it evenly on top of the rolls.
Place in the oven and bake for 28-30 minutes, or until golden brown.