Crescent-Wrapped Cheesy Jack-o’-Lanterns Recipe

Introduction

These Crescent-Wrapped Cheesy Jack-o’-Lanterns are a fun and festive treat perfect for Halloween parties or autumn gatherings. Creamy cheese wrapped in flaky crescent dough creates a deliciously gooey surprise inside each cute pumpkin shape.

Ingredients

• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
• 8 rounds Babybel® Original Cheese (0.74 oz each)
• 1 egg, beaten
• 1/2 medium red bell pepper

Instructions

1. Step 1: Preheat your oven to 350°F and line a large cookie sheet with parchment paper. Unroll the crescent dough on a clean work surface and separate it into 8 triangles. Cut a 3/4-inch triangle from the tip of each crescent triangle.
2. Step 2: Unwrap each Babybel cheese round and place one on top of each crescent triangle. Wrap the dough around the cheese, firmly pinching the sides to cover the cheese completely and seal all edges and seams.
3. Step 3: Turn the dough-wrapped cheese rounds over and place them on the prepared cookie sheet. Roll up the smaller dough pieces you cut from the tips, pinch each to form pumpkin stems, and press them gently onto the top of each pumpkin to adhere.
4. Step 4: Brush the entire surface of each pumpkin generously with the beaten egg. Bake in the oven for 10 to 12 minutes or until the crescent dough is golden brown.
5. Step 5: While the pumpkins bake, cut the red bell pepper into small jack-o’-lantern face shapes. Once baked, decorate each crescent-wrapped pumpkin by lightly pressing the pepper pieces onto the dough. Serve warm for a delightful cheesy snack.

Tips & Variations

• For extra flavor, sprinkle a little garlic powder or Italian seasoning on the dough before wrapping the cheese.
• Try different cheese rounds like gouda or cheddar for unique tastes.
• If you want to make them spicier, add a small slice of jalapeño inside with the cheese before wrapping.
• Use colorful bell peppers or even small bits of black olives to create different facial expressions on your pumpkins.

Storage

Store any leftover cheesy jack-o’-lanterns in an airtight container in the refrigerator for up to 2 days. To reheat, bake at 325°F for about 5 to 7 minutes or microwave briefly until warmed through, though reheating in the oven helps keep the dough crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare and assemble the pumpkins in advance. Keep them covered in the refrigerator and bake just before serving to maintain freshness and crispiness.

What can I use instead of Babybel cheese?

You can substitute similar small cheese rounds like mini mozzarella balls or other semi-soft cheeses that melt well, but make sure they are roughly the same size for even wrapping.

Crescent-Wrapped Cheesy Jack-o’-Lanterns Recipe

---

★★★★★

4.6 from 116 reviews

• Author: lilan
• Total Time: 22 minutes
• Yield: 8 individual jack-o’-lanterns 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Crescent-Wrapped Cheesy Jack-o’-Lanterns are a fun and festive appetizer perfect for Halloween. Creamy Babybel cheese rounds are enveloped in flaky crescent roll dough and baked until golden brown. They’re decorated with red bell pepper cutouts to create adorable jack-o’-lantern faces, making them as delightful to look at as they are to eat.

---

Ingredients

Scale 1x2x3x

Dough & Cheese

• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
• 8 rounds Babybel® Original Cheese (0.74 oz each)
• 1 egg, beaten

Decoration

• 1/2 medium red bell pepper

---

Instructions

1. Prepare Oven and Dough: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper. Unroll the crescent roll dough onto a clean work surface, then separate it into 8 individual triangles. Cut a small 3/4-inch triangle from the tip of each crescent triangle to use later as pumpkin stems.
2. Wrap Cheese in Dough: Unwrap each Babybel cheese round and place one on the wider end of each crescent triangle. Wrap the dough securely around the cheese, pinching the sides firmly to completely cover and seal the cheese inside.
3. Form Pumpkin Shapes: Turn each wrapped cheese bundle over so the seam side is down, and place them evenly spaced on the prepared cookie sheet. Take the small dough triangles you cut earlier, roll them up, and pinch them to form stems. Press each stem onto the top of the dough-wrapped pumpkins to adhere.
4. Brush with Egg Wash: Generously brush the entire surface of each pumpkin with beaten egg to promote a beautiful golden-brown finish while baking.
5. Bake the Jack-o’-Lanterns: Place the cookie sheet in the oven and bake the pumpkins for 10 to 12 minutes, or until the dough is golden brown and puffed.
6. Decorate Faces: While the pumpkins bake, cut the half red bell pepper into small shapes resembling eyes, noses, and mouths. Once the crescent-wrapped cheese pumpkins are baked and slightly cooled, gently press the red bell pepper pieces onto their surface to create jack-o’-lantern faces.
7. Serve Warm: Serve these fun and festive cheesy pumpkins warm for the best gooey-cheese experience and delightful presentation.

Notes

• Use fresh refrigerated crescent rolls for the best puff and flakiness.
• Feel free to use other cheese rounds like mini Camembert or Gouda if you prefer.
• The red bell pepper pieces can be cut into any jack-o’-lantern face shape you like for customization.
• Eat immediately after baking for gooey cheese; leftovers can be reheated briefly in the oven.
• Ensure all seams are well sealed to prevent cheese leakage during baking.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: Halloween appetizer, cheesy crescent rolls, Babybel cheese recipe, festive snacks, crescent roll pumpkins, easy party food