Ingredients:

  • 8 oz softened cream cheese
  • 1 cup freshly shredded sharp cheddar cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 6 strips thick-cut bacon, cooked and crumbled
  • 5 large fresh jalapeño peppers, finely diced
  • 1 cup panko bread crumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp smoked paprika
  • 8 oz refrigerated crescent roll dough

Instructions:

  1. In a large mixing bowl, beat the 8 oz softened cream cheese with the 1/4 tsp garlic powder and 1/4 tsp onion powder until silky and uniform.
  2. Stir in the shredded cheddar, crumbled bacon, and diced jalapeños until the mixture is a thick, speckled paste.
  3. In a small bowl, combine 1 cup panko bread crumbs with 2 tbsp melted butter and 1/2 tsp smoked paprika. Mix until it looks like wet sand.
  4. Unroll the 8 oz crescent roll dough. Cut each triangle into three smaller triangles or squares.
  5. Place a rounded teaspoon of filling onto each piece of dough. Fold the edges up to create a little pouch or cup.
  6. Press the top of each bite into the panko mixture. Ensure the crumbs stick firmly to the exposed cheese.
  7. Bake for 12 minutes until the dough is puffed and the panko is golden brown. Set your oven to 190°C (375°F).