°125 mL (12 cup) grated cheddar cheese °60 mL (1/4 cup) °125 mL (12 cup) diced peppers, drained °60 mL (1/4 c) 1 tbsp green onions °15 mL jar finely chopped pickled jalapeo peppers °5 ml (1 tsp.) °0.5 mL (1/8 teaspoon) ground red pepper (cayenne), if desired °2 boxes (8 units each) °8 pieces deli sliced ham PillsburyTM Refrigerated Croissants

Directions
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Cooking spray a 33 x 23 cm (13 x 9 in.) glass dish with a capacity of 2.85 L (3 quarts). In a medium mixing bowl, whisk the chili cheese ingredients for 1 to 2 minutes on medium speed, or until creamy; set aside for 15 minutes.
Unroll a box of croissants onto a work surface; reshape to form a 30 x 20 cm (12 x 8 in) rectangle. Spread half of the spicy cheese mixture evenly over the crescent dough, leaving 2.5 cm (1 inch) at the little ends to glue the edges together. Place 4 slices of ham evenly on top of the cheese layer. Roll up the rectangle tightly and pinch the sides together, beginning at the top short side. Rep with the second box of croissants.
Cut each roll into 6 slices about 3 cm (1 1/4 in.) broad with a serrated knife and lay spiral sides up in the dish, returning the slices to their original shape. As required, spherical form. Gently press the tops of the croissants with a piece of waxed paper to slightly flatten them.
Bake for 25–30 minutes, or until the pastry is golden brown and well cooked. If desired, top with additional sliced green onions. Serve immediately.