Ingredients
- 12 medium jalapeno peppers
- 1 package (8 ounces) cream cheese, softened
- 7 ounces Ghost Pepper Jack cheese, shredded (1 3/4 cups)
- 5 bacon strips, cooked and crumbled
- 1 tube (8 ounces) refrigerated crescent dough sheet or rolls
- 1 large egg, lightly beaten
- 48 candy eyeballs
Instructions
| 1. Heat oven to 400°F. Line a 17 x 12-inch baking sheet with parchment paper. |
| 2. Cut jalapeno peppers in half lengthwise; remove seeds and membranes. Beat the cream cheese, ghost jack and bacon in a large bowl until blended. Pipe or spoon a heaping tablespoonful of cheese mixture into each pepper half. |
| 3. Unroll the crescent dough sheet on a parchment paper-lined cutting board to a rectangle. (Press to seal perforations if using crescent rolls.) Cut dough lengthwise into 24 strips, each about 1/4-inch wide. Wrap each jalapeno half with one strip, leaving space near the stem for eyes. |
| 4. Place 2 inches apart on prepared pan. Brush egg over dough. Bake for 12-15 minutes or until pastry is golden brown. |
| 5. Press 2 eyeballs onto each popper. Serve immediately. |
Tips:
- Be sure to avoid touching your face when handling jalapeno peppers!
- Ghost pepper colby jack packs quite a bit of heat - if you don't want it quite as spicy, try Monterey Jack with Jalapeno
© Dairy Farmers of Wisconsin