Jalapeno Popper Mummies

Jalapeno Popper Mummies


12 medium jalapeno peppers
1 package (8 ounces) cream cheese, softened
7 ounces Keystone Farms Cheese Ghost Pepper Jack, shredded
5 bacon strips, cooked and crumbled
1 tube (8 ounces) refrigerated crescent dough sheet or rolls
1 large egg, lightly beaten
48 candy eyeballs


Heat oven to 400°F. Line a 17 x 12-inch baking sheet with parchment paper.
Cut jalapeno peppers in half lengthwise; remove seeds and membranes. Beat the cream cheese, jack and bacon in a large bowl until blended. Pipe or spoon heaping tablespoonful of cheese mixture into each pepper half.
Unroll the crescent dough sheet on a parchment paper-lined cutting board to a rectangle. (Press to seal perforations if using crescent rolls.) Cut dough lengthwise into 24 strips, each about 1/4-inch wide. Wrap each jalapeno half with one strip, leaving space near the stem for eyes
4 Place 2 inches apart on prepared pan. Brush egg over dough. Bake for 12-15 minutes or until pastry is golden brown.
Press 2 eyeballs onto each popper. Serve immediately. 

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