Ingredients
Equipment
Method
- Preheat the oven to 375°F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray, making sure the sides of the wells are coated.
- Unroll the crescent dough and gently press the seams together so you have a more uniform sheet. Cut the dough into 24 small squares.
- Place one dough square into each mini muffin cup. Gently press the dough into the bottom and up the sides of each well, creating a small cup that will hold the filling. Don't worry if the corners fold over slightly — those little folds become beautifully golden in the oven.
- Spoon about 1 teaspoon of softened cream cheese into each crescent cup. Try to keep the cream cheese centered so there is still room for the pepper jelly on top.
- Spoon about ½ teaspoon of pepper jelly over the cream cheese in each cup. A small amount is enough because the jelly spreads slightly as it warms.
- If desired, sprinkle the cups with shredded cheddar, chopped pecans, or green onions. You can use one topping or combine all three for extra flavor and texture.
- Bake for 12–15 minutes, until the crescent dough is golden brown and the filling is warm and bubbly. Keep an eye on the pastry toward the end because the small cups can brown quickly.
- Let the crescent cups cool in the pan for 3–5 minutes. Carefully transfer them to a serving platter and serve warm or at room temperature.
Notes
Soften the cream cheese before assembling and press the crescent dough seams together for uniform squares. Do not overfill the cups. Bake at 375°F for 12–15 minutes and watch closely toward the end because the crescent dough can brown quickly. Cool in the pan for 3–5 minutes before transferring. Store leftovers refrigerated in an airtight container for up to 3 days. Reheat in a 350°F oven for the best pastry texture.