Smoked Halloween Jalapeno Poppers

 
Cook Time

10-14 Mins

Difficulty

Easy

Prep Time

15 Mins

Servings

24

 

Ingredients

2 Tablespoon Butter, Melted
1 Package Candy Eyeballs
8 oz Cream Cheese
8 oz (or cheddar jack) Jack Cheese
1 Package (we used Pilsbury) Refrigerated Crescent Rolls
1/2 Teaspoon Salt
1 Copped Scallion (Green Onion)

Cooking Instructions

    Tools:
    Parchment Paper
    Butter Brush
    Baking Tray
    Louisiana Grills Applewood Bacon Smoke Infused Seasoning

  1. Preheat your grill to 400° F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.

  2. Roll out the crescent rolls and press your fingers into the perforations to seal them. Brush the dough with the melted butter. Using a pizza cutter, or sharp knife, cut the dough into strips. 1-2 per jalapeño.

  3. Cut the jalapeños in half, length wise - try to preserve the stem if you can on both halves.

  4. Fill each jalapeño half with the cheese mixture.

  5. Wrap each jalapeño half with the dough, butter side down, leaving a space for the eyes around the top. Use two pieces of dough if necessary. Brush with more butter and place on the baking sheet.

  6. Bake on your grill for 10-14 minutes.

  7. Remove and press the eyes into the cheese where the opening is. Remove eyes before eating (unless you want to eat the candy with the cheese).

  8. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.

BBQ Cover, fits Louisiana Grills LG1100 / CS680 / Champion Backyard

Estate 860BI Cover

Louisiana Grills Spices & Rubs — 5 oz Pulled Pork Rub

LG K13 - Black

Louisiana Grills Cold Smoke Cabinet

LG K22 - Black

BBQ Cover, fits Louisiana Grills CS450 / LG700 with Cold Smoke Cabinet

BBQ Cover, fits Louisiana Grills LG800 Elite


 
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