Ingredients
- 10-12 fresh jalapeño peppers, halved lengthwise and seeds removed
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 tsp Cool Runnings garlic pepper and herbs seasoning
- 1/4 tsp Cool Runnings all purpose seasoning
- 1/4 tsp Cool Runnings black pepper ground
- 1 can crescent roll dough or puff pastry
- Candy eyes (found at baking supply stores)
Directions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cream cheese, shredded cheddar cheese, garlic, pepper and herbs, all purpose seasoning and black pepper groud.Mix until smooth and well combined.
3. Spoon the seasoned cream cheese mixture into each jalapeño half, filling them generously.
4. Unroll the crescent roll dough and cut it into thin strips (about 1/4-inch wide). Wrap each stuffed jalapeño with the dough strips, leaving space for the "eyes" to peek through.
5. Place the wrapped jalapeños on the prepared baking sheet and bake for 10-12 minutes, or until the dough is golden brown.
6. Let the poppers cool slightly, then place candy eyes in the exposed filling areas to give each popper a “mummy” face.
7. Serve warm for a spooky, flavorful Halloween appetizer that’s sure to impress!