Jalapeño Popper Cups

1. Preheat oven to 375°. Grease a mini muffin tin with cooking spray.

2. In a large bowl, combine cream cheese, mayonnaise, garlic powder, and most of the jalapeños (reserve some for topping), most of the bacon (reserve some for topping), cheddar and Monterey jack (reserve some for topping). Season with salt and pepper. Set aside.

3. On a lightly floured surface, roll out crescent dough into a large rectangle and pinch seams together. Cut into 24 squares.

4. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough.Top with remaining jalapeños, bacon and cheeses.

5. Bake until pastry is golden and cheese is melted, about 15 minutes.