My brother, who is a genius with a grill and even better with the smoker, has recently been expanding his areas of expertise in the kitchen to include baking. The moment I had the idea for these delicious pockets I knew he was the person to help make them. Bacon and jalapenos are two of our favorite things, so it is only fitting that we should collaborate. The result was amazing! We hope you like them as much as we did!
Creamy Cheesy Bacon-y Pockets
6 strips bacon, cooked and crumbled
4 jalapenos, diced
1 8oz brick cream cheese, softened
1 tablespoon ranch dressing
1/2 tsp garlic powder
1 tube crescent rolls
Fry bacon over medium heat until crisp, remove from skillet and set aside to cool. Drain most of bacon grease, leaving about 2 tablespoons in the skillet. Leaving heat on medium, saute diced jalapenos for about 2 minutes, just until tender. When bacon has cooled, dice it or place it in a plastic ziplock bag and pound it with a mallet.
Unroll crescent rolls from tube and lay on a cookie sheet. Stretch the dough a little, be careful not to tear.
Mix softened cream cheese with ranch and garlic powder. Place about a tablespoon of cream cheese mixture on the wide part of each crescent roll. Top with about 1/2 to 1 tsp each of bacon and jalapenos, depending on the size of the crescent roll and how much you were able to stretch it. Bring all three corners of the crescent roll up to meet over the filling and twist together to seal. Press seams together (I dipped my fingertip in water and ran it down the seams to help seal them). Top with crumbled bacon. Bake at 375 degrees for 10 minutes, or until tops are golden.