Smoked Halloween Jalapeno Poppers

Cook Time

15 Mins

Cooking Method






Prep Time

15 Mins




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

    Parchment Paper
    Butter Brush
    Baking Tray
    Pit Boss 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.