8 oz pepper jack cheese, shredded

8 oz cream cheese

4 oz can diced jalapenos, drained

½ tsp salt

Two 8 oz cans of crescent rolls

¼ cup melted butter

1 tsp garlic powder

Preheat oven to 375 F. Shred an 8 oz block of pepper jack cheese. Add it to a mixing bowl with softened cream cheese, jalapenos, and salt. Stir to combine all the ingredients. Roll out both cans of crescent rolls and press the perforations together. Spread the cheese mixture evenly over the dough. Starting with the short end of the dough, roll up each sheet of the dough tightly over the cheese mixture. Use a knife to slice each roll into eight 1-inch rolls, making 16 total with both crescent roll sheets. Arrange the rolls in a greased 9×13 baking dish. Combine melted butter and garlic powder in a small bowl, then brush it evenly on top of the rolls. Place in the oven and bake for 28-30 minutes or until golden brown.

Recipe courtesy of Marilles Mauer, Greensburg, Indiana