The other night I made some of my Slow Cooker Country Stew. The only catch was that it was just me and the kids eating that night. I knew that I could freeze the excess stew just fine, but I didn't want to make a big ol' loaf of Jalapeno Cheese Bread for just the three of us. After rummaging through the refrigerator, I decided to try something new. Let me tell you this recipe was a hit! The rolls had just the right amount of jalapeno flavor, but not too much heat. And the gooey melted cheese blended perfectly with the buttery flaky crust. Long story short, these rolls were amazing! They would compliment a variety of meals, and because they only take about 15 minutes to make, they're a winner all the way around!
- 1 can of Refrigerated Crescent Rolls
- 2 Tbs Softened Butter or Margarine
- 1 - 2 Jalapenos, minced (depending on your tastes)
- 1/2 cup Shredded Colby Jack Cheese
Preheat your oven according to the crescent roll package directions.
Unroll the crescent roll dough into 4 squares (2 triangles each).
Spread margarine or butter lightly over the surface of each one. Then sprinkle minced jalapeno, and shredded cheese over the top. Press down on the toppings gently, to help keep them in place.
Separate the triangles, and roll up each crescent individually. Place them on a cookie sheet and bake as directed on the package.
Makes 8 Rolls