Ingredients

The following ingredients have 4 Servings
  • 8 ounces Pillsbury Crescent Dough Sheet (cut into 2¼ -inch rounds *See note)
  • 4 ounces Kielbasa link (sliced into 1/8-inch rounds)
  • 2 medium fresh jalapeno peppers (sliced into 1/8-inch rounds)
  • 3 tablespoons cream cheese (softened)
  • 1 egg (beaten)
  • Coarse sea salt

Instruction

  • Heat oven to 375°F. Line a large baking sheet with parchment paper and lightly coat the parchment with nonstick spray.
  • Unroll the crescent dough sheet and use a rolling pin to roll the dough into a 10x12-inch rectangle.
  • Use a round biscuit or cookie cutter (1/2” larger than the circumference of the kielbasa) to cut 24 rounds of dough.
  • Set 12 of the rounds on the prepared baking sheet and brush each with the beaten egg.
  • Place 1 slice of kielbasa in the middle of each round.
  • Top the kielbasa with 1 jalapeno slice and ¼ teaspoon of cream cheese. Repeat with all.
  • Place the remaining rounds of dough over each stacked bite on the tray and slightly press around the edges.
  • Brush the Popper Bites lightly with the beaten egg and sprinkle with coarse or flake sea salt.
  • Press the tines of a small fork, dipped in the beaten egg (when needed), around each bite.
  • Bake at 375°F, for 12-14 minutes, or until golden.
  • Serve with honey mustard or your favorite dipping sauce. Enjoy!