These baked Halloween jalapeno popper mummies are easy to make and taste delicious.
Ingredients
- ounces cream cheese: 5 piece (softened)
- ounces shredded Cheddar cheese: 3 piece
- salt and freshly ground black pepper: (to taste)
- jalapeno peppers, halved lengthwise and: 6 piece (seeded, fresh)
- refrigerated crescent rolls: 1 can (10 ounce can)
- egg: 1 piece (beaten)
- milk: 1 Tbsp (or as needed)
- all-purpose flour: 0.25 cup
- candy eyeballs: 24 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
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Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go.
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Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet.
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Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes. Remove from baking sheet and stick candy eyeballs in melted cheese. Baked Mummy Jalapeno Poppers.
