Ingredients Jump to Instructions ↓

  1. 2 container(s) Pillsbury Cresenct Rolls (Big and Flaky) 12 ounce(s) Cream Cheese (softened) 1 jar(s) diced Jalepenos (12 oz drained) 1/4 cup(s) Miracle Whip 5 teaspoon(s) ground Cayenne Pepper (add more to taste) jar(s) Banana Peppers (sliced) 4 ounce(s) Parmesean Cheese (grated)

Instructions Jump to Ingredients ↑

  1. Combine cream cheese, Miracle Whip, Jalepenos, Cayenne Pepper, and Parmesean cheese in a mixing bowl. Microwave for 2 minutes, stir. Let cool in Fridge for 20 minutes. Tear off pieces of cresent roll dough and roll into balls about the size of a quarter. Bake balls in a mini-muffin pan. (They won't fill up the space, but it's better if they're not too big.) Bake on 375 for about 5-7 minutes, or until light golden brown. (They should not be overcooked!) Let muffins cool for about 2 minutes. Using the handle end of large magic marker (or your thumb), make depressions in the middle of the muffins. (Push hard) Spoon the cream cheese mixture into a gallon sized zip-loc bag. Seal. Cut off a tiny piece of the corner. Squeeze the bag to pipe the cream cheese into the depressions you made in the muffins. Drain the sliced banana peppers, cut the rings in half, and stick these into the cream cheese mixture so they stick out like blades of grass. (2 rings per muffin)


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