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Baked Jalapeno Mummy Poppers

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
12 servings
Baked Jalapeno Mummy Poppers
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
  • 1 egg, beaten
  • 1 tablespoon milk, or as needed
  • 1/4 cup all-purpose flour
  • 24 candy eyeballs
Instructions
1
Collect all necessary components before commencing the preparation process. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Cover a baking sheet with parchment paper for easy cleanup.
2
In a mixing vessel, blend softened cream cheese and shredded Cheddar cheese to create the desired filling. Add a pinch of salt and pepper to enhance flavor. Fill jalapeno peppers with the prepared mixture.
3
Unroll a sheet of crescent dough on a lightly dusted surface and divide it into thin strips using a pizza cutter or a small knife. Wrap the stuffed jalapenos with dough strips, leaving a small gap uncovered where the eyes will be placed.
4
In another bowl, whisk together egg and milk to form a liquid mixture. In a separate container, combine flour with a pinch of salt and pepper for added flavor. Dip the stuffed jalapenos first in the egg mixture, then coat them evenly with the flour mixture. Arrange on the prepared baking sheet.
5
Place the prepared jalapenos in the preheated oven and bake until the dough is lightly browned, taking approximately 15 to 20 minutes.
6
Once removed from the baking sheet, attach candy eyeballs to the melted cheese for a visually appealing finish