4 (8 ounce) cans refrigerated crescent dinner rolls
8 ounces cream cheese, softened
1 large egg, lightly beaten
13 cup kiss jalapeno jelly
Unroll 1 can crescent roll dough onto a lightly floured surface, divide into 2 pieces, separating at center perforation. Press each piece into a 7-inch square. Bring corners to center, partially overlapping each, gently press corners into centers using thumb, making a small indentation. Repeat process with remaining cans of crescent rolls. Transfer to lightly greased baking sheets. Stir together cream cheese and egg; stir together pepper jelly and honey. Spoon 1 tablespoons cream cheese mixture into center of each dough circle, and top with 2 teaspoons pepper jelly mixture. Bake, in batches, at 375 for 15-18 minutes, or until golden brown.