Baked Mummy Jalapeno Poppers
Description
These baked Halloween jalapeno popper mummies filled with a simple cream cheese and Cheddar filling are easy to make and taste delicious.
Ingredients
•
5 ounces cream cheese, softened
•
3 ounces shredded Cheddar cheese
•
salt and freshly ground black pepper to taste
•
6 large fresh jalapeno peppers, halved lengthwise and seeded
•
1 (10 ounce) can refrigerated crescent rolls
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1 egg, beaten
•
1 tablespoon milk, or as needed
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1/4 cup all-purpose flour
•
24 candy eyeballs
Directions
1
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2
Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
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.
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.
5
Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes.
6
Remove from baking sheet and stick candy eyeballs in melted cheese.