6 Jalapeno peppers; halved
- through stem, scooped
4 oz Cream cheese; room temp
2 oz Grated pepper-jack cheese
2 oz Grated cheddar cheese
1/4 c Chopped scallion
3 sl Bacon; crisped, drained and
8 oz Tube crescent roll dough
24 sm Candies; for eyeballs
Set oven @ 400ºF/205ºC.
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 jalapeno 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" 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