Halloween , Jalapeño Poppers , Cream Cheese , Pizza Dough , Party Food
Best for: A Halloween appetizer platter for guests who enjoy a little heat.
Creamy cheese-filled jalapeños get wrapped in thin pizza-dough bandages and grilled until golden. Tiny olive eyes bring the mummies to life after cooking.
Grill: Indirect, 375°F. Equipment: Gloves for pepper preparation, knife, bowl, rolling pin, lightly oiled metal baking sheet. Course: Appetizer.
Ingredients
20–25 minutes Cooling: 5 minutes. Total: 50–55 minutes.
- 10 large jalapeños
- 6 ounces cream cheese, softened
- ¾ cup shredded smoked cheddar
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 8 ounces refrigerated pizza dough, brought to room temperature
- 1 tablespoon all-purpose flour, for rolling
- 2 teaspoons olive oil, divided
- 10 small pitted black olives
Directions
Preheat the grill for indirect cooking. Wearing gloves, halve peppers lengthwise and remove seeds and membranes; leave stems attached where practical.
Mix cream cheese, cheddar, garlic powder, and paprika. Reserve 1 tablespoon of this clean mixture in the refrigerator for attaching eyes. Divide the rest among pepper halves, filling just below the rims.
Roll the dough on the floured surface into a thin rectangle about ⅛ inch thick. Cut into narrow ¼-inch strips.
Wrap each pepper with 2–3 dough strips, leaving a small gap near the wider end for eyes. Place filling-side up on a sheet greased with 1 teaspoon oil. Brush exposed dough lightly with remaining oil.
Place the sheet over indirect heat. Close the lid and cook for 20–25 minutes, rotating the sheet halfway, until dough is golden and cooked through and peppers are tender. Keep the sheet away from direct flames.
Cool 5 minutes. Cut 40 small olive pieces. Use tiny dabs of reserved cheese mixture to attach two olive eyes to each mummy and serve.
Grilling tip: Thin strips bake through more reliably than thick overlaps; leave some filling exposed between bandages.
Allergens: Milk, wheat; check prepared dough for additional allergens.
