Wash your jalapenos and slice them in half lengthwise. Remove all of the seeds. Set aside.
Cook your bacon. Chop it into small pieces. Set aside.
Grate your cheddar cheese and set aside.
In a mixing bowl, combine cream cheese, cheddar cheese and chopped bacon. Mix well.
Spoon your cheese mixture into your jalapeno slices, packing it in real full.
Separate your crescent rolls. Depending on the size of your jalapenos, you can wrap one whole roll around the jalapeno, or you can slice the crescent roll in half and wrap each jalapeno in half of the roll.
Place your wrapped jalapenos on a cookie sheet. Note the baking directions on your can of rolls on whether or not to grease your cookie sheet first. I like to line mine with parchment paper.
Pop them into the oven for about 12 minutes, until the rolls are a light golden brown.
Serve while still warm. You can refrigerate leftovers and reheat for up to a week.
