Game Day Poppers



16 large, fresh jalapenos, membrane and seeds removed
16 pieces uncooked bacon
12 oz. whipped cream cheese
4 green onions, diced
1-lb. hot sausage
2 cans Crescent rolls
Zeis Spice:
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
1 jar Chef Cathy's Awesome Salsa
4 TBS. extra virgin olive oil
1 TBS. grated Parmesan cheese
Ground black pepper


Cut the stems off the jalapenos and slice down the middle of each pepper. Be sure not to cut the pepper all the way through. Remove the membrane and seeds from each pepper. Wash cleaned jalapenos and set aside. In a large skillet over medium-high heat, cook sausage in Zeis Spice until done, about 10 minutes. Stir occasionally. In a medium bowl, mix cream cheese, onions, and cooked sausage together. Stir to incorporate. Spoon the mixture into the sliced jalapenos. Wrap each pepper with a slice of bacon and top bacon with ground, black pepper. Either in a skillet over medium-high heat or on a hot grill, cook peppers until bacon is done, turning often, about 10 minutes. Remove peppers from heat and roll each pepper in a Crescent roll. Place rolls on a sprayed cooking sheet. In a small bowl, mix extra virgin olive oil with the grated Parmesan cheese and brush onto each Crescent roll. Bake at 350 for 10 minutes or until golden brown. Let poppers rest for 5 minutes before serving. Serve with Chef Cathy's Awesome Salsa. Enjoy!
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