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Prepare cream cheese mixture.
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Light Pit Barrel® Cooker according to lighting instructions.
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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)
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Fill each jalapeño up with the cream cheese mixture. Be sure not to overstuff the jalapeños.
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Unroll the crescent rolls into rectangles. Use a knife to cut each crescent rectangle lengthwise. About 1 inch in width.
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Wrap one or two pieces (depending on size of jalapeño) around each jalapeño.
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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.
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Cook on the Pit Barrel® for approx. 20-30 minutes.
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Once the crescent portion of the jalapeños are golden brown and crisp, remove from the Pit Barrel®.
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Add two candy eyes at the top of the jalapeño.
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Serve with hot sauce for dipping. (This will give the appearance of blood)
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Enjoy this Spooktacular treat! 🧟♂️