Jalapeño Popper Mummies
Equipment
- Baking sheet
- Mixing bowl
- Knife
Ingredients
- 8 large jalapeño peppers
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 tablespoons cooked bacon, crumbled
- 1/2 teaspoon garlic powder
- 1 tube refrigerated crescent roll dough
- 8 black olive slices
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Slice each jalapeño lengthwise, remove the seeds and membranes, and set the halves aside.
- In a mixing bowl, combine the cream cheese, cheddar cheese, crumbled bacon, and garlic powder until evenly mixed.
- Spoon the cheese mixture into each jalapeño half and press gently to fill.
- Unroll the crescent dough and cut it into thin strips. Wrap the strips around each stuffed jalapeño, leaving small gaps for the mummy effect.
- Place two olive slices on each wrapped jalapeño to form eyes.
- Arrange the mummies on the baking sheet and bake for 15 to 18 minutes until the dough turns golden brown.
Notes
Cool the mummies for a few minutes before serving so the filling sets slightly. If you want less heat, soak the halved peppers in cold water for 10 minutes after removing the seeds. Leftovers reheat best in a 350-degree oven for 5 minutes to restore crispness.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Knife
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Knife