Crescent Jalapeno Poppers Recipes
CRESCENT JALAPENO POPPERS
Make and share this Crescent Jalapeno Poppers recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 40m
Yield 16 serving(s)
Number Of Ingredients 5
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
Make and share this Jalapeno Popper Mummies recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 20m
Yield 12 poppers
Number Of Ingredients 9
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.
Nutrition Facts : Calories 80.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 21.1, Sodium 99.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.8, Protein 3.3
CRESCENT JALAPEñO HOT DOG MUMMIES
Turn your table into a fright fest with these deliciously spooky Crescent Jalapeño Hot Dog Mummies. Wieners, cheese-stuffed jalapeño peppers and crescent rolls topped with olives for eyes make for festive hot dog mummies your guests are sure to love.
Provided by My Food and Family
Categories Halloween Appetizers
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F
- Mix cream cheese, shredded cheese and dry seasonings until blended; spoon into pepper halves.
- Cut wieners crosswise in half, then cut each half into 4 lengthwise strips. Place over stuffed peppers.
- Unroll crescent dough onto lightly floured cutting board; press into 12x8-inch rectangle, firmly pressing perforations and seams together to seal. Cut crosswise into 16 (1/2-inch-wide) strips.
- Wrap 1 dough strip around each stuffed pepper half; place, filled sides up, on parchment-covered baking sheet.
- Whisk egg and water until blended; brush onto dough. Gently press 2 olive slices into dough on each stuffed pepper for the mummy's eyes.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.7262 g, Sugar 0 g, Protein 5 g
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- 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.
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