Paco's Pepper Snacks

I had the best class schedule ever my senior year of high school: English, Economics/Civics, Teacher's Assistant, Swim Team, Foods, and something else. My favorite class was of course foods. I even TA'ed for the class 2nd semester...yeah, I TA'ed 2 periods that semester. I loved high school!

My friends always joked and asked if I was taking Foods 5.

I don't know if I really learned much in my Foods class, but I do remember loving to eat everything we made. This recipe is one we made in that class; its since become a Thanksgiving staple in my house. It is expected that I will make these appetizers, as well as brie and roasted garlic, or it just isn't Thanksgiving. I baked some for my in-laws last Thanksgiving, and now they are fans as well.

My dad recently came over to watch football with my husband, so I figured I'd whip up a batch for them to munch on. In less than 15 minutes, cheesy goodness is ready to eat!

Note: I have no idea how my teacher got the name for these snacks, but I've just gone with it.

Paco's Pepper Snacks
Source: My high school foods teacher
Printable Recipe

Ingredients
1 eight ounce package cream cheese
1 can diced ortega chilis
2 tubes Pilsbury crescent roll dough
1/2 cup-1 cup shredded cheese (I used the pre-shredded bag of Mexican blend)
1-2 teaspoons tabasco, optional (I omit this)

Directions:
Pre-heat the oven to 375 degrees.

In a medium bowl, mix together all of the ingredients, except the crescent roll dough. Make sure it is well combined, without any lumps of cream cheese.

Open the crescent roll tubes and unroll the dough. Pull apart into 4 rectangles, but do not seperate into triangles. Squeeze together the seams of the triangles, forming a solid rectangle.


Spoon the filling onto each rectangle, spreading into an even layer all the way to the edges.


Roll the rectangles up, gently sealing the seam.


Using a serrated knife, gently cut each roll into 3/4" thick rounds. Lay each round flat on a greased cookie sheet.



Cook for 10-12 minutes, or until the dough is golden. Let cool for at least 5 minutes before moving to a platter.



Makes about 4 dozen bite-sized appetizers.