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15 minutes
30 minutes
- 2 jalapeño chiles (about 3 inches long), seeded, chopped
- 1/3 cup light Boursin® cheese with garlic and herbs (from 6.5-oz container)
- 4 slices packaged precooked bacon (from 2.1-oz package), chopped
- 1 can (8 oz) refrigerated Pillsbury™ Reduced Fat Crescent Rolls (8 Count)
- Pineapple or fruit salsa, if desired
- Preheat the oven to 375°F. Combine the chiles, cheese, and bacon in a small bowl.
- Unroll the dough on a clean surface and separate it into 8 triangles. Cut each triangle in half from the center of the longest side to the opposite point, creating 16 triangles. Spoon 1 teaspoon of chile mixture in the center of each triangle. Fold one point of the triangle over the filling, then fold the remaining two points over the first point. Transfer the filled triangles to an ungreased cookie sheet.
- Bake until golden brown, then transfer from the cookie sheet and enjoy with salsa.
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