Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
In a mixing bowl, stir together the softened 1/2 cup cream cheese, shredded1/2 cup sharp cheddar cheese, minced and seeded 2 jalapenos, cooked and crumbled 2 tablespoons bacon , 1 teaspoon of the taco seasoning and 1 teaspoon hot sauce until fully blended.
On a workspace, unroll the 2 cans refrigerated crescent rolls , working one triangle at a time. Spoon 1 heaping tablespoon of the cream cheese filling into the wide end of each roll and roll up, placing on the prepared baking sheet. Repeat with remaining rolls.
Bake for approximately 12-14 minutes or until rolls are lightly browned.
When the rolls are baked, whisk the melted 2 tablespoons unsalted butter with the remaining 1 teaspoon of taco seasoning and baste on top of the rolls. Serve hot.
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Notes
Jalapenos can have oils that will burn your finger tips. Unfortunately you won't be able to tell if the oils are hot until you start working with the pepper. To avoid tender finger tips or *gasp* accidentally touching your eye, coat hands in olive oil, fashion plastic sandwich baggies into gloves or use powder-free latex gloves. If you do end up with sore fingers, soak them in milk or cream, the higher the fat content the better.