Ingredients
Scale
- 12 medium-sized fresh jalapenos
- 8 oz cream cheese, softened to room temperature
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tube (8 oz) refrigerated crescent roll dough
- 1 large egg (for egg wash)
- 48 candy eyeballs (or sliced black olives)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Cut the jalapenos in half lengthwise. Use a small spoon to scoop out the seeds and the white membranes. If you want a milder popper, ensure every single seed is removed. Wear gloves during this process to avoid “jalapeno hand” and be careful not to touch your eyes.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, and onion powder. Use a spatula or hand mixer to blend the ingredients until the mixture is smooth and well-incorporated.
- Fill each jalapeno half with the cheese mixture. Do not overfill the peppers; keep the cheese flush with the edges of the jalapeno skin.
- Unroll the crescent roll dough and press the perforations together to create one solid sheet. Use a pizza cutter or a sharp knife to cut the dough into very thin strips, about 1/4 inch wide. Wrap several strips around each stuffed pepper, leaving a small gap near the top for the “eyes” to peek through later. Criss-cross the dough randomly to mimic mummy bandages.
- Place the wrapped peppers on the prepared baking sheet. Lightly beat the egg with a teaspoon of water and brush the dough strips with the egg wash for a golden, shiny finish. Bake for 12 to 15 minutes, or until the dough is light golden brown and the jalapenos have softened slightly.
- Remove the poppers from the oven and let them cool for about 5 minutes. While the cheese is still slightly warm and tacky, press two candy eyes into the opening you left earlier. Serve them warm on a festive platter and watch them vanish!
- Cook Time: 35 minutes