Cheesy Mummy Jalapeño Poppers
Equipment
- Baking sheet
- Mixing bowl
- Knife
Ingredients
- 8 large jalapeño peppers, halved lengthwise and seeded
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 package refrigerated crescent roll dough
- 16 thin slices black olives
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, and salt until smooth.
- Spoon the cheese mixture into each jalapeño half and fill them evenly.
- Unroll the crescent roll dough on a lightly floured surface and cut it into thin strips.
- Wrap each filled jalapeño half with dough strips, leaving small gaps to show the green pepper underneath.
- Place two olive slices on each popper to form eyes.
- Arrange the wrapped poppers on the prepared baking sheet and bake for 15 to 18 minutes until the dough turns golden.
- Remove from the oven and let them cool for a few minutes before serving.
Notes
Use room-temperature cream cheese so it mixes smoothly without lumps. If the dough strips tear while wrapping, press them gently back together. These taste best warm from the oven, but you can reheat leftovers on a baking sheet at 350 degrees for five minutes to keep the crust crisp. For less heat, choose milder jalapeños or remove all the seeds and membranes before filling.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Knife
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Knife