Servings: 6
Ingredients
- 3 Jalapeños halved, seeds and pulp removed
- 1 (3.5 oz) Prairie Farms Onion & Chive Cream Cheese Spread
- 1/2 cup Cheddar Cheese shredded
- 1 (8 oz) pkg Crescent Dough
- 1 tbsp Prairie Farms Butter melted
- 6 Candy Eyeballs
Instructions
- Preheat oven to 375°F. Prepare baking sheet by lining with parchment paper.
- Cut jalapeños lengthwise. Using a spoon, scoop out and discard pulp and seeds.
- In a small bowl, combine onion & chive cream cheese spread with shredded cheddar cheese. Fill each jalapeño half with 1-2 tablespoons of cream cheese mixture.
- Roll out crescent dough. Using a pizza cutter, cut dough into thin, long strips. Wrap strips of dough around each jalapeno half, leaving a small space open at the top for the eyes. Place onto prepared baking sheet.
- Brush with melted butter and bake 11-13 minutes, until dough is golden brown.
- Once cooled, add 2 candy eyeballs to each jalapeño popper. Serve and enjoy!
Notes
If making ahead, store in an airtight container. Remove eyes and warm up in the oven at 300°F.
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