Jalapeños stuffed with cheese, wrapped in dough, and decorated for a playful, crowd-pleasing Halloween appetizer.
# What You'll Need:
→ Jalapeños
01 - 12 medium jalapeño peppers, halved lengthwise and seeded
→ Filling
02 - 4 oz cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - 1 garlic clove, minced
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Wrapping
09 - 1 sheet refrigerated crescent roll dough or puff pastry, cut into thin strips
→ Decoration
10 - 24 small edible candy eyes
# Method:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, blend the softened cream cheese, shredded cheddar cheese, minced garlic, onion powder, smoked paprika, salt, and black pepper until fully combined and smooth.
03 - Spoon the cheese mixture into each jalapeño half, smoothing the surface evenly.
04 - Wrap each filled jalapeño with 2 to 3 strips of crescent dough or puff pastry, leaving small gaps for a bandaged appearance and sealing the ends gently.
05 - Place the wrapped jalapeños seam-side down on the prepared baking sheet.
06 - Bake in the oven for 18 to 20 minutes, until the dough is golden and the cheese filling is bubbling.
07 - Cool for 5 minutes after baking, then gently press two candy eyes onto each popper to create a mummy face.
08 - Serve the jalapeño poppers warm.
