Name: Baked Mummy Jalapeno Poppers
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Cream cheese, softened - 5 ounces; Shredded Cheddar cheese - 3 ounces; Salt and freshly ground black pepper to taste - 3 ounces; Large fresh jalapeno peppers, halved lengthwise and seeded - 6; Refrigerated crescent rolls - 1 (10 ounce) can; Egg, beaten - 1; Milk, or as needed - 1 tablespoon; All-purpose flour - ¼ cup; Candy eyeballs - 24

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Baked Mummy Jalapeno Poppers

1. Cream cheese, softened - 5 ounces

2. Shredded Cheddar cheese - 3 ounces

3. Salt and freshly ground black pepper to taste - 3 ounces

4. Large fresh jalapeno peppers, halved lengthwise and seeded - 6

5. Refrigerated crescent rolls - 1 (10 ounce) can

6. Egg, beaten - 1

7. Milk, or as needed - 1 tablespoon

8. All-purpose flour - ¼ cup

9. Candy eyeballs - 24

How to cook deliciously - Baked Mummy Jalapeno Poppers

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2. Stage

Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.

3. Stage

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.

4. Stage

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.

5. Stage

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.