From the Table: Cheesy Roll Ups and Quinoa Stuffing…Apps and Sides….

Cheesy Jalapeno Roll Ups Apps and Sides 


8 Oz Jalapeno Cream Cheese Spread (3/4 Cup From An 8-Oz Container)

1/2 Cup Chopped Cooked Bacon

1/2 Cup Shredded Cheddar Cheese

1 Can (8 Oz) Pillsbury™ Refrigerated Crescent Dinner Rolls Or 1 Can (8 Oz) Refrigerated Crescent Dough Sheet


1Heat oven to 375°F. In small bowl, mix cream cheese and bacon until well blended; set aside.

Unroll crescent dough; separate into 4 (4×6-inch) rectangles, pressing perforations to seal. (If using dough sheet, unroll and cut into 4 rectangles.) Spread cream cheese mixture on each of the dough rectangles to within 1/2 inch of edges.

Starting with 1 short side, roll up rectangle; press seam to seal. Cut roll into 6 slices, and place slices cut side down on ungreased large cookie sheet. Repeat with remaining dough rectangles.

Bake 15 to 17 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.


Quinoa Stuffing


  • 4 Cups Chicken Stock
  • 2 Cups Quinoa
  • 1/4 Cup Olive Oil
  • 2 Small Zucchinis, Cut Into 1-Inch Cubes
  • 1 Lg Bag of Baby Spinach
  • 1 Bunch Green Onions, Chopped
  • 1 Cup Diced Dried Apricots (Optional)
  • 1 Cup Dried Cranberries
  • 1 Cup Chopped Fresh Flat Leaf Parsley
  • 1 Lime, Juiced, Or To Taste


  1. Bring stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
  2. Heat olive oil in a large skillet over medium heat. Cook and stir zucchinis and spinach in the hot oil until slightly browned and wilted, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots (Optional), cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.
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