Jalapeño Potato Poppers

 

1

pouch (3.3 oz) Betty Crocker® Cheddar and sour cream instant mashed potatoes

1 3/4

cups hot water

1

package (3 oz) cream cheese, softened

1/4

cup shredded Cheddar cheese (1 oz)

8

slices packaged precooked bacon (from 2.2-oz package), chopped

8

jalapeño chiles (about 2 inches long)

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

2

tablespoons butter, melted

2

teaspoons red pepper sauce

• 1 Heat oven to 375°F. In large bowl, stir together dry mashed potatoes and hot water. Add cream cheese; beat with wooden spoon or rubber spatula until blended. Stir in Cheddar cheese and bacon.
• 2 Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.
• 3 Separate each can of crescent dough into 8 triangles. Slightly stretch corners of shortest side of each triangle to make longer. Cut each triangle in half lengthwise to make 32 narrow triangles. Place on 2 ungreased cookie sheets. Place chile at shortest side of triangle. Spoon about 1 tablespoon potato mixture into chile. Roll crescent from shortest side to point, wrapping around filled chile; press gently to seal. Repeat to use up dough, chiles and potato mixture.
• 4 Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.