Jalapeno Popper Mummies

Presented by Amanda Formaro
                       AMANDA'S COOKIN
  • 8 oz cream cheese softened
  • 8 oz Monterey jack cheese shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 10 jalapenos sliced in half lengthwise, seeds removed
  • 12 oz Pillsbury crescent rolls
  • 1 egg lightly beaten with 1 Tbsp of water (for egg wash)
  • 40 small candy eyeballs or sliced olives
Things You’ll Need
  • Insulated baking sheets
  • Mixing bowls
  • Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.
  • Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.
  • Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
  • Spoon the cheese mixture into the jalapeno halves.
  • Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together 2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.
  • Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.
  • Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.
  • Bake until they’re golden, about 12 minutes.
  • As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.
  • Cool slightly and serve warm.

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