Big Mac Croissant Jalapeño Poppers

1. Prepare Big Mac Stuffing: Brown the ground beef in a skillet. Drain any excess fat. Season the cooked beef with 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon garlic powder. Stir in 1/2 cup finely diced onions and 1/4 cup finely diced dill pickles. Add 4 slices of American cheese, allowing it to melt into the warm beef mixture. Set aside to cool slightly.
2. Prepare Big Mac Sauce: In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon mustard, 2 tablespoons sweet relish, 1 teaspoon white vinegar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Season with salt and pepper to taste. Mix thoroughly.
3. Prep Jalapeños: Carefully slice each jalapeño in half lengthwise and remove the seeds and membranes.
4. Assembly: Preheat your oven to 375°F (190°C). Fill each jalapeño half with a generous amount of the Big Mac stuffing. Wrap each stuffed jalapeño half in crescent dough (you may need to cut crescent rolls to fit).
5. Bake: Place the wrapped poppers on a baking sheet and bake for 10-15 minutes, or until the crescent dough is golden brown and puffed.
6. Garlic Butter Touch: While the poppers are baking or immediately after removing them from the oven, melt 2 tablespoons of butter and mix with 1 teaspoon of minced garlic and a pinch of your preferred mixed seasonings. Brush this mixture over the hot, golden-brown poppers.
7. Serve: Serve the Big Mac Croissant Jalapeño Poppers hot, topped with shredded iceberg lettuce and extra Big Mac sauce for dipping.