Ingredients
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16 fresh medium jalapeños
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1/2 (8 oz) pkg reduced-fat cream cheese, softened
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1 1/2 cups shredded Cheddar cheese, divided
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1/4 cup chopped green onions
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1 tsp garlic powder
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1 (14 oz) pkg mini cocktail links
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2 (8 oz) pkgs refrigerated crescent dough sheets
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1 large egg
Steps
1
Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment. Halve the jalapeños lengthwise and remove seeds. Arrange cut-side up on prepared baking sheets.
2
In a medium bowl, combine the cream cheese, 1 cup Cheddar, green onions, and garlic powder. Season with salt and pepper. Divide cream cheese mixture among jalapeño halves. Press 1 cocktail link into cream cheese mixture of each jalapeño.
3
Unroll 1 dough sheet and cut into 8 strips, then cut in half to make 16 strips. Repeat with second dough sheet for 32 strips total. Wrap each jalapeño half with 1 piece dough, pinching to seal seam. Place seam-side down on baking sheet. Repeat with remaining links and dough strips, spacing about ½ inch apart.
4
In a small bowl, beat the egg until smooth. Brush egg over tops of dough. Sprinkle remaining ½ cup Cheddar on top. Bake 20–25 min., until crescent dough is golden brown.
