Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
- Prepare the jalapenos by halving them lengthwise and removing seeds and ribs.
- Pat jalapenos dry with a paper towel.
Make the Filling
- In a mixing bowl, combine cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, pepper, and smoked paprika. Mix until smooth and well-blended.
Stuff the Jalapenos
- Fill each jalapeno half with the cheese mixture, generously packing it in.
Wrap with Crescent Dough
- Unroll crescent roll dough and press seams together to create one sheet.
- Cut dough into strips (about 1/2 inch wide) and wrap each filled jalapeno with 2 strips of dough in a crisscross pattern.
Egg Wash and Bake
- Brush the wrapped jalapenos with egg wash.
- Bake in the preheated oven for about 12 minutes or until golden brown.
Add the Eyes and Serve
- Quickly place candy eyeballs into the gaps at the top of each popper after baking.
- Serve warm.
Notes
Best served fresh, store leftovers in an airtight container for up to 3 days. Pre-assemble and bake later for convenience.
