|Jalapeno Popper Pastry Pinwheels...with tequila!|
So, here's how it's done. You'll need:
- a tube of crescent rolls
- a small (4 oz) can of diced jalapenos, drained
- one 8 oz package of cream cheese
- 2 teaspoons of salt
- 2 tablespoons of tequila
- a sharp knife
- a cookie sheet
(1) Preheat the oven to 375 degrees.
(2) In the bowl of a stand mixer (or a medium bowl, and mix using a hand mixer, whatever) combine the jalapenos, cream cheese, salt, and tequila. Mix well.
(3) Pop open the tube of crescent rolls, and unroll the dough onto a clean work surface (I used a plastic cutting board with a little olive oil on it to prevent sticking). Seal the perforated edges - you want to utilize a contiguous rectangle.
(4) Spread the cream cheese mixture evenly over the dough.
(5) Turn the rectangle so that you're looking at it in "landscape orientation". Starting with the (long) edge closest to you, start rolling up the edge, like you're making sweet rolls.
(6) Once you've rolled the dough into a long log, take your sharp knife and slice the log into about 1/3" slices. I found that if I rolled the log about 1/4 turn every couple of slices, it kept its round shape better and didn't get squished. Wiping off the knife on a clean paper towel every couple of slices also helps.
(7) Lay out the slices on a lightly greased cookie sheet, leaving about an inch or so in between the slices. They'll puff up a bit.
(8) Bake for 11-15 minutes, until the tops begin to turn golden brown and the filling starts to bubble.
(9) Let the pinwheels set on the cookie sheet for a few minutes before you transfer them to a cooling rack (they're fragile when they're hot)
|All packed up and ready to party!|
|Fresh out of the oven.|
Annnd enjoy! Happy Cinco de Mayo! And happy anniversary to my dear parents. Cheers!
|Happy Cinco de Mayo!|