Baked Mummy Jalapeno Poppers
| 9 |
45 |
162 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 30 min |
15 min |
12
|
These baked Halloween jalapeno popper mummies are easy to make and taste delicious.
Ingredients
|
142 gm
|
Cream cheese
(softened)
|
|
86 gm
|
Cheddar cheese
(shredded)
|
|
1 pinch
|
Salt and pepper
(freshly ground; to taste)
|
|
6 medium pepper(s)
|
Jalapeno pepper
(halved lengthwise and seeded)
|
|
284 gm
|
Pillsbury crescent rolls, reduced fat
(refrigerated)
|
|
1 large
|
Egg
(beaten)
|
|
1 tbsp
|
Milk, fat-free (skimmed)
(or as needed)
|
|
1/4 cup
|
All-purpose white flour
|
|
24 candies
|
eyeball candies
|
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
- 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.
- 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.
- 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.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
