Seems like Old Mother Nature was trying to give us one more whammy of sweltering hot weather this weekend. Hope you were able to keep cool and have a good time. I did, well sorta.... Oh the joys of dating a Catholic boy! You are obligated to attend baptisms, confirmations and apparently the Holy Bowl. Mr.S.'s alma mater, Christian Brothers High School (or "Brothers," as him and his buddies call it) has a big rivalry with Jesuit High School and they duke it out in a once a year football game called the Holy Bowl. So Saturday night, we packed up the kidlets and drove over to Hughes Stadium where we met up with several of Mr.S.'s friends and tailgated before the big game. For our contribution, I made up some wild rice salad, cookies and these jalapeno-cream cheese crescent poppers. I actually had bought enough ingredients for two batches (the crescent rolls were BOGO) but I decided to only make one batch, in case they were a total disaster. They turned out to be a hit (and spicy!). And although I thought the initial bite-sized portions were cute, the second go around I decided to try and make the the poppers bigger. I was pleased with the outcome. So if you want to make ones that are teeny-tiny and perfect for cocktail hour, check out the original recipe on My Homemade Life. My version makes puffs that are twice as big. Maybe they're man-sized poppers? Haha. :) Anyhow, we had fun at the Holy Bowl (even though CBHS lost) and I learned a few things about football...mainly, bring a pillow- those bleacher seats are uncomfortable after the first hour!
Jalapeno-Cream Cheese Crescent Poppers
6 oz. cream cheese (softened)
2 oz. canned, diced jalapenos (half of one of those small cans)
1 tablespoon sugar
1 tube regular Pillsbury crescent rolls
1. Preheat oven to 375 degrees F.
2. In a bowl, stir together your softened cream cheese, diced jalapenos and tablespoon of sugar. Mix well.
3. Pop open your crescent can. When you unfurl your rolls, you should have 4 rectangles (which have perforations to make triangles). Place two of the rectangles one on top of the other. Use a rolling pin to smooth out the connecting and perforated areas. Smooth the cream cheese mixture across the crescent roll mix. (See photo)
4. Then roll up your dough and cut into rounds. Place rounds (one of the spiral sides up) on a Silpat and place in oven.
5. Bake 13-14 minutes, until golden brown. Serve immediately.