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

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.