Bacon, Jalapeño and Cream Cheese Crescent Rolls
I guess I am on a roll. I loved using this dough so much I wanted to try bacon and cream cheese and I added a little jalapeño because I had one ready on my jalapeño plant. I took this to our Beach Party. It's a pot luck and everyone brings something delicious.
Here I am, messy me rolling them up.
Sometimes I am so serious.
You will never want to use the canned Crescent Rolls again. Not really, who can resist the the opening process?
Here is my recipe anyway.
1 Tablespoon of yeast
1/4 cup of warm water
1/2 teaspoon sugar
1 cup of warm milk
1/4 cup of sugar
1/2 cup of oil
1 teaspoon of salt
1cup of flour
3 -4 cups of flour
Cream Cheese softened about 1 cup or less
1lb. bacon cooked
1 jalapeño diced
Mix 1 Tablespoon of yeast with 1/4 cup warm water and 1/2 teaspoon sugar. Let stand until all puffed up, a few minutes
In a large bowl mix 1 cup warm milk, 1/2 cup of oil, 1/4 cup sugar and 1 teaspoon salt with a wooden spoon.
Add 1 cup of flour to mixture and mix well. Add 2 eggs and beat until smooth by hand. Add the yeast mixture that is all puffed up
mix vigorously until smooth.
Add the 3-4 cups of flour to the yeast mixture. Mix it all up. Dough should be very sticky. Leave the sticky dough in the large bowl and cover with a tea towel.
Let rise for a few hours or until the dough has doubled in size.
When ready punch down dough and divide in half.
Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about 3/8" thick. Cut with pizza cutter into 12 rolls.
Spread a layer of Cream Cheese over the crescents and crumble the bacon on top of each roll.
Roll from the large end to the point to make a crescent roll. Place on parchment lined cookie sheet.
Let set for a few minutes to puff up a bit.
Bake at 375 degrees for 15 to 20 minutes until lightly browned, brush with melted butter while hot.
Let cool or like me eat right away.
Revised from Lilluna.com