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Baked Mummy Jalapeno Poppers
Baked Mummy Jalapeno Poppers
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Easy and delicious baked Halloween jalapeno popper mummies with cream cheese and Cheddar filling.
Ingredients:
  • 5 ounces cream cheese, softened
  • 3 ounces shredded Cheddar cheese
  • salt and freshly ground black pepper to taste
  • 6 large fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (10 ounce) can refrigerated crescent rolls
  • 1 egg, beaten
  • 1 tablespoon milk, or as needed
  • 0.25 cup all-purpose flour
  • 24 candy eyeballs
Instructions:
  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, mix cream cheese and Cheddar cheese, then season with salt and pepper. Fill jalapeno halves with the mixture.
  • On a dusted surface, flatten crescent dough and slice into slender strips with a pizza cutter or small knife. Enrobe stuffed jalapenos with dough strips, ensuring a small gap is left for the eyes.
  • In a bowl, mix together the egg and milk. In a separate bowl, combine flour with salt and pepper. Dip stuffed jalapenos in the egg mixture first, then coat with flour. Arrange on the baking sheet.
  • Bake in the preheated oven for 15 to 20 minutes until the dough is lightly browned. Take it out and insert candy eyeballs into the melted cheese.

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