Jalapeño halves filled with cheese, wrapped in crisp dough, and finished with edible eyes for a festive bite.
# Components:
→ Vegetables
01 - 6 large fresh jalapeño peppers
→ Filling
02 - 4 oz cream cheese, softened
03 - 1/2 cup shredded cheddar cheese
04 - 1 small garlic clove, minced
05 - 1/4 teaspoon smoked paprika
06 - 1/8 teaspoon salt
07 - 1/8 teaspoon black pepper
→ Wrapping
08 - 1 can (8 oz) refrigerated crescent dough sheet
→ Decoration
09 - 24 small edible candy eyes or sliced black olives
→ Optional
10 - Cooking spray or melted butter for brushing
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Slice each jalapeño in half lengthwise and remove seeds and membranes with care. Use gloves if preferred.
03 - Combine cream cheese, shredded cheddar, minced garlic, smoked paprika, salt, and pepper in a mixing bowl. Blend until fully incorporated.
04 - Fill each jalapeño half with the prepared cheese mixture.
05 - Unroll the crescent dough and cut into strips about 1/4 inch wide.
06 - Wrap dough strips around each stuffed jalapeño half, leaving bands of cheese exposed to resemble a mummy.
07 - Arrange the jalapeños on the parchment-lined baking sheet. Brush lightly with melted butter or spray with cooking spray if desired.
08 - Bake in the oven for 16 to 18 minutes until the dough is golden brown and crisp.
09 - Remove poppers from the oven. While warm, press two candy eyes or sliced olives onto the surface of each for decoration.
10 - Present warm alongside your preferred dipping sauce.
