Perfect for football game day or any day you're craving something easy with a little kick, Jalapeno Ouch Rolls were named by my cute guy after a particularly delicious burny bite (and a request to come up with a name).
Inspired by the jalapeno poppers everyone knows and loves, Jalapeno Ouch Rolls are similar to their popper cousins in that they're far from culinarily advanced, nor are they remotely healthy. They are junk food. But they are proof that several wrongs (Velveeta in particular) can, indeed, make a right.
You basically just stuff refrigerated crescent roll dough with cream cheese, Velveeta, and hot diced jalapeno peppers from a can, and bake. Serve with some hot jalapeno pepper jelly for an extra kick.
Two grunts up, the guys say, especially with an icy beer to cool the burn. (I agree.)
Jalapeno Ouch Rolls
Serves 3 - 4
- One tube refrigerated crescent roll dough
- One can diced hot jalapeno peppers (you'll only use a few, but they keep refrigerated for a long time!)
- About a one-inch slice of Velveeta cheese
- 2 ounces (1/4 block) of cream cheese
- Preheat your oven to 350 degrees.
- Cut the cream cheese and Velveeta cheese into 8 chunks each.
- Lay the crescent roll dough on a cutting board or another place you like to do this stuff, separating the dough into the eight pre-cut pieces as you go.
- Place a chunk of the cream cheese and a chunk of the Velveeta in the middle of each roll piece, at the wide end.
- Sprinkle about 1/4 to 1/2 teaspoon of the diced jalapenos over the cheeses.
- Roll the roll! Fold up the sides, kind of like a burrito...
- And roll the dough all the way over, then pinch the ends to help seal in all the soon-to-be melty goodness.
(I really really really want a nice SLR camera. Someday!)
- Roll the rest of the way. You end up with sort of a fat, badly-shaped crescent roll. Do not expect to see greatness, here. They're not pretty. But that's okay! At least, that's what I had to tell myself, especially when I saw this picture.
- Place on a cookie sheet, and bake at 350 degrees for 11 - 13 minutes, until the rolls begin turning brown. One or two may have a little leakage, but don't worry about that, it's all good!
- Let cool for at least 7 minutes. This is important - the insides are very melty and hot.
- Remove from the cookie sheet and serve with jalapeno jelly. Trust me on the jelly - it totally seals the deal.