- Chop two scallions, and mix them into the cream cheese.
- Cut the tops off the jalapeño chiles, then cut lengthwise. Scoop out the seeds.
- Fill the hollowed chile halves with the cream cheese mixture.
- Roll each chile into the dough, rolling as you would a regular crescent roll, but tucking in the sides.
- Place on a cookie sheet and bake at 350 degrees until golden brown.
1 tube crescent rolls
4 jalapeño chiles
8 oz cream cheese
2 scallions, sliced