Mummy Jalapeño Poppers
Check out these Spooky Jalapeño poppers and bring this festive appetizer to your next ghoulish event!
10 Jalapeños (not too large so the crescent roll strips wraps around nicely)
Pillsbury Crescent Roll Dough
Your favorite hot sauce for dipping(optional)
1 block of softened cream cheese
8 oz of shredded pepper jack cheese
Pit Barrel® All-Purpose Pit Rub
8 strips of chopped cooked bacon (can add more if desired)
Cream Cheese Mixture
Prepare cream cheese mixture.
Light Pit Barrel® Cooker according to lighting instructions.
Slice jalapeños in half lengthwise. Remove all of the stem and seeds. Leave the membranes if you want them hotter. (optional to cut the stem off)
Fill each jalapeño up with the cream cheese mixture. Be sure not to overstuff the jalapeños.
Unroll the crescent rolls into rectangles. Use a knife to cut each crescent rectangle lengthwise. About 1 inch in width.
Wrap one or two pieces (depending on size of jalapeño) around each jalapeño.
Spray a baking rack with cooking oil spray. Place wrapped jalapeños on the rack or grate. Place grate with wrapped jalapeños on the cooking grate in the Pit Barrel® Cooker.
Cook on the Pit Barrel® for approx. 20-30 minutes.
Once the crescent portion of the jalapeños are golden brown and crisp, remove from the Pit Barrel®.
Add two candy eyes at the top of the jalapeño.
Serve with hot sauce for dipping. (This will give the appearance of blood)
Enjoy this Spooktacular treat! 🧟♂️