JALAPEÑO POPPER STUFFED CHEESY BREAD

JALAPEÑO POPPER STUFFED CHEESY BREAD 1 can of Crescent rolls 1 fresh Jalapeño ¼ cup cheddar cheese (I used a Monterrey Jack blend) ½ tsp of galic salt Handful of parmesan cheese Preheat oven to 375 degrees. Remove seeds from the fresh jalapeño and dice it. Place the crescent rolls out on a pan. Don’t separate. Press the seems together if you want. Spread out the cheese down the middle. Sprinkle the diced jalapeños down the middle Fold up the sides of the bread to make a long top. Seal the edges. Sprinkle with Parmesan cheese and the garlic salt. Cook according to direction on the Crescent rolls can.