Baked Jalapeno Corn Poppers

I had jalapeno peppers in my fridge that looks like they only had a day or two left in them, so I decided to make baked jalapeno corn poppers.  You can serve them plain, or with salsa, sour cream, hot sauce, or ketchup if you like.  The recipe below has the regular ingredients listed, but I used fat-free cream cheese and skim milk cheese, and it turned out great!

Ingredients

1/2 cup cream cheese, at room temperature

1/2 cup shredded cheese (I used a Mexican cheese blend)

1/2 cup jalapenos, chopped fine

1/2 cup corn (I used frozen fire roasted corn)

1/8 tsp salt

1/8 tsp ground black pepper

1 pack refrigerated crescent roll dough (usually comes 8 pieces to a pack)

Directions

1.  Preheat oven to 350 F.

2. Mix the cream cheese, shredded cheese, jalapenos, corn, salt, and pepper together in a bowl.

3.  Separate the crescent roll dough into 8 triangles.  Gently roll to make the triangle a little bit bigger.  Place ~2 tbsp in the center of the dough.  Fold over the sides as show in the pictures below.  Gently press the edges together (it will be a squarish shape).  Gently roll this between your palms to make it an ~3 inch long cylinder.  Make sure none of the cheese filling is visible.

4.  Place the 8 poppers on a ungreased cookie sheet.  Bake at 350 F for 12-15 mins, until golden brown.  Remove and serve hot!