Taco Chicken Crescent Rollups with Habanero Jelly Glaze (with a second version, too!)

These are the perfect thing for after-school snacking, late night snacking, mid-afternoon snacking...you get the idea.  They would also make an easy appetizer or party food. If you've got a little bit of cooked chicken, and some shredded cheese, a tube of refrigerated crescent rolls in the fridge, you can be ready to enjoy in about 20 minutes.

1 tube refrigerated crescent rolls, separated into 8 sections

1 cup cooked shredded chicken

2/3 cup shredded sharp cheddar cheese

taco seasoning

Toppings:  minced cilantro, habanero jelly OR sour cream, taco sauce

Preheat oven to 400 degrees.

I used my pizza stone, but you can use a baking sheet.

Separate the crescent rolls into 8 pieces.  Divide cheddar cheese and chicken on top of the crescent rolls and sprinkle with taco seasoning.

Beginning at the widest end, roll the crescent rolls toward the narrow end and tuck in edges.  

Bake for 8 - 10 minutes until cheese has melted and the crescent rolls have browned. Brush with butter and sprinkle with minced cilantro.

Either top with hot pepper jelly or sour cream and taco sauce.  Enjoy!