Bar-B-Q Shrimp and Bacon Jalapeno Crescent Roll Poppers
16 each medium or large raw shrimp, peeled, deveined and tails removed
4 pieces bacon, each piece cut into fourths (leaving you with 16 pieces)
8 medium jalapenos, halved, seeds and ribs removed
1 cup plain cream cheese (preferably whipped cream cheese as it’s easier to spread)
1/3 cup Stubb’s Spicy Bar-B-Q Sauce
1 package refrigerated crescent roll dough
Heat oven to 350° degrees. Line two medium or one large baking sheet trays with aluminum foil or parchment paper.
Prepare the bacon and jalapenos. Either cut the jalapenos in half and scrape out the ribs and seeds or, if you have a jalapeno corer, cut off the tops, hull out the ribs and seeds, then cut them in half. With a knife or small spoon, fill each jalapeno half with some cream cheese. (Note: if using a cream cheese block, let it sit out for 30-60 minutes to let it soften; otherwise, use whipped cream cheese.)
Open the crescent dough package, separating the eight triangles. Cut each triangle in half lengthwise.
Top each filled jalapeno with a shrimp, then top the shrimp with a piece of bacon. Lightly baste each with some Bar-B-Q sauce. Wrap each of the topped jalapenos with a piece of dough, wrapping around and pinching together to seal.
Place the poppers on the baking trays, shrimp side up, and bake for 15-18 minutes or until the shrimp are pink. If you think the shrimp aren’t yet cooked through, cover with a piece of aluminum foil and bake for another few minutes. Remove from oven and let them cool for a few minutes before serving.
To reheat any leftovers, reheat in the oven covered with a sheet of foil at 350° degrees for about 8-10 minutes, or microwave for one minute or until the shrimp are hot.
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