• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Bacon

• Slice bacon into 1 inch pieces and cook until crispy. Place cooked bacon on a plate lined with paper towels.
• Drain bacon fat from pan, reserving 1 tablespoon.
• Add diced jalapenos, and reserved bacon fat, to the pan and cook over medium heat until tender. Sprinkle the seasoning into the pan and stir to combine. Cook for another minute. Remove from heat, and set aside to cool.
• In a medium bowl, add cream cheese, cooled jalapenos, and sliced green onions. Stir to combine.

Crescent Dough

• On a floured surface lay out the first sheet of crescent roll dough.
• Pinch to pleat the perforations in the dough and roll flat with a floured rolling pin.
• Cut off the uneven edges leaving a rectangle.
• Cut 1 inch strips horizontally through the dough sheet, and then in half vertically.
• On the first strip of dough add the cream cheese mixture, then sprinkle with shredded cheese, and top with crumbled bacon.
• Place your next strip of dough over the top of the bacon, and press down gently.
• In a twisting motion, twist the two pieces of dough together and overlap the dough on itself creating the muffin shape. Repeat the process with remaining dough.
• Bake at 375º for 13 minutes.
• Makes 12 muffins