Crescent Jalapeno Poppers Recipes

CRESCENT JALAPEñO POPPERS

Steps:

• Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
• On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

BAKED MUMMY JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
• Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go.
• Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet.
• Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes. Remove from baking sheet and stick candy eyeballs in melted cheese.

HALLOWEEñO JALAPEñO POPPERS

Steps:

• 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. Serve immediately.

CRESCENT JALAPENO POPPERS

Steps:

• Heat oven to 375 degrees F.
• Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces.
• Remove and discard seeds.
• Spoon about 1 teaspoon cheese into each chile quarter.
• Wrap half slice of bacon around each.
• On cutting board, unroll dough; separate dough into 8 triangles.
• From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
• Place chile, cheese side down, on dough triangle.
• Fold 1 point of triangle over filling; fold 2 remaining points over first point.
• Place on ungreased cookie sheet.
• Bake 12-15 minutes or until golden brown.
• Immediately remove from cookie sheet.
• Serve with salsa, if desired.

JALAPENO POPPER MUMMIES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine cream cheese, pepper jack cheese, cheddar cheese, scallions and salt.
• Fill jalapeño halves with the cheese mixture, top each with bacon, and place on a plate or tray. Unroll the crescent rolls and pull apart into 4 rectangles. Pinch the diagonal perforation together and press lightly to make smooth. Cut each rectangle into 6 long strips.
• Wrap 2 pieces of dough around each stuffed pepper, leaving room for the eyes. Place the wrapped peppers about 2 inches apart on prepared pan and bake until golden and puffed, about 13-15 minutes.
• Remove poppers from oven and place 2 eyes on the opening towards the stem. Place on a platter and serve with ranch dressing.

JALAPENO POPPER MUMMIES

Steps:

• Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.
• Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.
• Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
• Spoon the cheese mixture into the jalapeno halves.
• Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together 2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.
• Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.
• Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.
• Bake until they're golden, about 12 minutes.
• As soon as they're out of the oven, carefully press 2 candy eyeballs into each mummy.
• Cool slightly and serve warm.

CRESCENT JALAPENO POPPERS

Steps:

• Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.