• Top the Tater® Spooky Jalapeno Poppers

Top the Tater Spooky Jalapeno Poppers: the only thing scarier than running out of Top the Tater.

Top the Tater Jalapeno Poppers


  • 15 jalapeno peppers, sliced in half lengthwise and seeds removed
  • 1 tub (12 oz) Zesty Buffalo Top the Tater
  • 8 ounces shredded Monterey Jack cheese
  • 1/2 cup chopped, cooked bacon
  • 1 package refrigerated crescent rolls
  • 2 eggs, beaten
  • Sliced black olives


  1. Preheat oven 400° F. In a small bowl, mix the Top the Tater, cheese and bacon until well blended.
  2. Roll out the crescent rolls and separate into 4 rectangles (not triangles). Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
  3. Fill each jalapeno half with the Top the Tater mixture. Wrap each jalapeno half with the dough, leaving a space for the olives. Use two pieces of dough if necessary. Brush with eggs and place on baking sheet.
  4. Bake in oven for 8-10 minutes or until dough is golden brown. Remove from the oven and press the olives into the cheese where the opening is. Serve immediately.

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