Good neighbors.
Great get-togethers.

Prep about 20 minutes · Bake 14–18 minutes

Ingredients

• 8 medium jalapeños
• 6 oz softened cream cheese
• ½ cup shredded cheddar (about 2 oz)
• ¼ tsp garlic powder
• One 8-oz can refrigerated crescent-roll dough
• 8 pitted black olives, cut into 32 small eye pieces

Method

1. Heat oven to 375°F (190°C). Line a baking sheet with oven-safe parchment. Wearing food-safe gloves, halve the peppers lengthwise and remove seeds and pale ribs.
2. Mix cream cheese, cheddar and garlic powder. Divide among the 16 pepper halves, keeping the filling roughly level with their edges.
3. Unroll the dough into four rectangles and pinch the diagonal seams closed. Cut each rectangle into eight long strips. Wrap each pepper with two strips, leaving a small gap near the wider end for eyes. Keep the dough mostly in a single layer.
4. Bake 14–18 minutes, until the dough is deep golden and cooked through; add time if needed. Cool briefly, then press two olive pieces into each exposed filling gap. Serve warm.

Mild option: use 8 similarly sized mini sweet peppers instead of jalapeños; keep the batches clearly labeled.

Allergens: contains milk and wheat; check the dough label for other allergens.

Baking guidance adapted from Pillsbury’s crescent-wrapped jalapeño poppers.

Original party recipes. Each makes one drink; use a 12-oz cup with ice. Use nonalcoholic apple cider and regular alcohol-free ginger ale. “Cranberry juice cocktail” means the nonalcoholic juice blend.