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Jalapeno Popper Mummies!

02 Oct

I saw these adorable little things on Pinterest a few days ago and absolutely HAD to make them. Who doesn’t love stuffed foods? Jalapenos stuffed with cream cheese, cheddar cheese, bacon, and green onions then wrapped in crescent dough. Yummmm. Who could resist that? Once roasted, the jalapenos are crisp and have a little kick, though not too much. I will definitely be making this recipe again. Halloween recipe #3: Jalapeno Popper Mummies!

Jalapeno Popper Mummies

Ingredients

  • 1 container crescent rolls (I use reduced fat)
  • 7 fresh jalapeno peppers
  • 4 ounces cream cheese, softened
  • 1/2 cup cheddar cheese
  • 6 slices bacon, cooked and chopped into small pieces (I used Oscar Meyer maple cured turkey bacon)
  • 1/2 cup sliced green onions, white and greens
  • Candy eyeballs ($3.99 at Walmart in the Halloween or cake decorating isle)

Step 1: Preheat oven to 350. Line a cookie sheet with parchment paper.

Step 2: Rinse the jalapenos, cut off the tops, slice in half lengthwise, and remove all seeds. Set the jalapeno halves aside.

Step 3: In a small mixing bowl, combine the softened cream cheese, cheddar cheese, bacon, and green onions. Stir until combined.

Step 4: Spoon about 1 tbsp of the filling into each jalapeno half. Gently press the filling into the jalapeno with the back of the spoon and spread to fill the cavity.

Stuffed Jalapeno Popper Mummies

Step 5: On a flat, nonstick surface, layout the crescent dough. Separate the dough into 4 rectangles. Pinch together the two triangles that make up each rectangle so they don’t separate once cut. Using a pizza slicer, slice the dough lengthwise into 1/4 inch wide strips.

Step 6: Pick up one of the stuffed jalapenos. Gently pick up one of the crescent strips. Starting underneath the top of the jalapeno, gently wrap the dough around the jalapeno, overlapping slightly. I used 3 crescent slices per jalapeno: one at the top and two at the bottom, leaving a gap for the eyes between the top and bottom layers of dough. Place the completed jalapeno on the cookie sheet. Repeat with remaining jalapenos and crescent slices.

Raw Jalapeno Popper Mummies

Step 7: Bake for 8-10 minutes or until the crescent dough is golden brown on top.

Step 8: Place 2 of the candy eyes in the space between the top and bottom layers of crescent dough. Serve immediately.

Jalapeno Popper Mummies

Note: while these are best served hot and fresh, they do reheat in the microwave very nicely. Microwave 2 at a time for 30 – 45 seconds.

Recipe created by Me! : D
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4 Comments

Posted by on October 2, 2014 in Appetizer, Holidays!

 

Tags: , , , , , , , , , , , , , , ,

4 responses to “Jalapeno Popper Mummies!

  1. rachelmeeks

    October 23, 2014 at 4:10 PM

    omg they’re so cute, I can’t stand it

     

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