Jalapeno poppers? Yes, please! We love any version of this savory treat. Cream cheese and cheddar cheese are pepped up with extra spice then scooped into jalapeno halves.
Once filled, you simply wind quarter inch pieces of crescent dough (or your favorite pastry dough) around the peppers to mummify them.
A couple of candy eyes, then bake, and you’ve got a delicious Halloween treat.
The rest of the year you can still enjoy this holiday treat by simply encasing the stuffed jalapenos in pastry crust. You can leave out the bandages and peering eyes! They are a great appetizer all year round!
- 12 medium-sized jalapeno peppers
- 2 (8 ounce) packages cream cheese
- 1/2 cup cheddar cheese, grated
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Tony Chacere's Creole seasoning (or 1/4 teaspoon salt + 1/4 teaspoon pepper)
- 2 (8 ounce) cans crescent roll dough
- 48 candy eyes
- 1 egg
- In a medium size bowl, mix together 2 cheese.
- Add Worcestershire sauce a nd seasonings; mix well and set aside.
- Cut jalapeno's down center and remove seeds and membranes.
- Fill each jalapeno half with 1 tablespoon cheese mixture.
- Open crescent rolls and separate into 4 rectangles (created by sets of triangles.)
- Cut dough rectangles into thin strips about 1/4 - 1/2 inch wide.
- Use dough strips to wrap around jalapenos to create mummies.
- Leave a small space to insert candy eyes.
- Beat egg and brush lightly over dough.
- Place on cookie sheet lined with parchment paper.
- Bake at 400 degrees for 12 minutes or until golden.