4

oz cream cheese, softened

3

tablespoons chopped dried cranberries

1

tablespoon chopped fresh chives

1

teaspoon finely diced seeded jalapeño chile

1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1

Heat oven to 375°F. Line two cookie sheets with cooking parchment paper.

2

In medium bowl, mix cream cheese, cranberries, chives and jalapeño chile.

3

Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.

4

Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets.

5

Bake 11 to 13 minutes or until golden brown. Serve warm.