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Baked Mummy Jalapeno Poppers

4

45 min

Baked Mummy Jalapeno Poppers

Baked Mummy Jalapeno Poppers Photo 1

Time

45 min

Serving

12 persons

Calories

189

Rating

4.00★ (10)

Cuisine

Author: Victoria Buriak
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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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
    Baked Mummy Jalapeno Poppers Photo 2
  2. Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
    Baked Mummy Jalapeno Poppers Photo 3
  3. 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.
    Baked Mummy Jalapeno Poppers Photo 4
  4. 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.
    Baked Mummy Jalapeno Poppers Photo 5
  5. 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.
    Baked Mummy Jalapeno Poppers Photo 6

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