Jalapeno Popper Mummies
Last Halloween, my neighbor Karen showed up with these weird-looking wrapped things on a platter. Thought they were some kind of fancy spring rolls at first.
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Servings: 20 mummies
Ingredients
- 10 jalapeno peppers
- 8 oz cream cheese softened
- 8 oz shredded Monterey jack cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tube 12 oz refrigerated crescent rolls
- 1 egg beaten with 1 Tbsp water
- 40 candy eyeballs or sliced black olives
Instructions
- Heat oven to 400°F. Cover a baking sheet with foil and spray with cooking spray.
- Cut each jalapeno in half lengthwise. Scoop out seeds and white ribs with a spoon. Remove all ribs for mild poppers, leave some for spicier ones.
- Mix cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper in a bowl until well combined.
- Fill each jalapeno half with the cheese mixture, packing it in firmly.
- Open crescent roll tube. Press two triangles together to form a rectangle. Repeat with remaining triangles to make 4 rectangles total. Cut each rectangle lengthwise into 10 thin strips.
- Take 2 dough strips and wrap them around each stuffed pepper, crisscrossing to create a mummy appearance. Leave space for eyes.
- Place all wrapped peppers on the baking sheet. Brush dough with egg wash.
- Bake 12 minutes until golden brown.
- Immediately press 2 candy eyes or olive slices into each mummy while dough is warm.
- Let cool 5 minutes before serving.
Notes
- Can be assembled the day before and refrigerated until ready to bake
- Remove all seeds and ribs from jalapenos for mild version
- Black olive slices work great instead of candy eyes
- Reheat leftovers at 350°F for 5 minutes