Preheat your oven to 375 degrees. Grease a mini muffin tin.

Chop the jalapenos into small pieces. If you prefer less heat, remove the seeds.

Set aside a small amount of cheddar and bacon for topping. In a medium bowl, mix together the cream cheese, cheddar cheese, bacon pieces, jalapenos, and garlic powder until well combined.

Unroll the crescent dough sheet and cut it into 24 small squares (6 rows by 4 rows works well).

Place one square into each muffin cavity. Gently press the dough down and up the sides to form a small bowl shape.

Spoon the cream cheese mixture into each crescent bowl. Sprinkle a little of the reserved cheese and bacon on top.

Bake for 13–15 minutes, or until the edges are golden brown.

Remove from the oven and let cool slightly before serving. Serve warm.