Halloweeño Jalapeño Poppers by Meredith F - Musely
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Halloweeño Jalapeño Poppers

posted in Food & Drink
10/30/2015
  • 10 jalapeño peppers, sliced in half lengthwise and pith/ seeds removed (use rubber gloves so your hands don't burn from the jalapeño). Leave the stem if you can on some or all of the halves.
    8 ounces cream cheese, room temperature
    8 ounces jack cheese, shredded
    1 scallion (green onion), finely chopped
    ½ teaspoon salt
    1 package refrigerated crescent rolls (I use Pillsbury)
    2 eggs, beaten
    candy eyeballs (can be purchased at Michael's or on Amazon or you can always use a little cream cheese and piece of a black olive for the eyes)

  • Preheat oven 400° F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.
    Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.

  • Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
    Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Remove eyes before eating. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.

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