Ingredients
1
container (7.5 oz) garden vegetable cream cheese spread
2
cups shredded cheddar-Jack cheese (8 oz)
10
jalapeño chiles
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
40
sliced ripe olives
Preparation
Heat oven to 375°F. In medium bowl, mix cream cheese spread and shredded cheese thoroughly.
Cut jalapeño chiles in half lengthwise; remove seeds. Spoon cream cheese mixture into chile halves.
Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
Wrap 2 pieces of dough around each chile half to look like “bandages,” stretching dough slightly to completely cover chile. Near the stem end of each chile half, separate “bandages” so chile and filling show through for “face.” On ungreased large cookie sheet, place wrapped chile halves, cut side up.
Bake 13 to 17 minutes or until dough is light golden brown and cheese mixture is melted. Add 2 olive slices to each for eyes. Serve warm.
