Jalapeño Popper Mummies
Cuisine: Southwestern
Author: Anita
Prep time: 30 mins
Cook time: 14 mins
Total time: 44 mins
Ingredients
  • 8 oz cream cheese, softened
  • 8 oz shredded Monterey jack cheese
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 10 jalapeños, sliced in half lengthwise, seeds removed
  • 12 oz Pillsbury crescent rolls
  • 1 egg, lightly beaten with 1 Tbsp of water (for egg wash)
  • 40 small candy eyeballs or sliced olives
Instructions
  1. Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with cooking spray.
  2. Slice the jalapeños lengthwise and remove the seeds. Remove the pith/ribs of the jalapenos.
  3. Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
  4. Spoon the cheese mixture into the jalapeño halves.
  5. Unroll the crescent rolls. Divide them into 4 rectangles; you will need to push together 2 triangles, sealing them at the perforations. You'll end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.
  6. Wrap each cheese-stuffed jalapeño half with 2 strips of dough. Leave a gap near the stem for where the eyes will be.
  7. Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.
  8. Bake until they’re golden, about 12-14 minutes.
  9. As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy. Or, use black olive slices.
  10. Cool slightly and serve warm.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/hors-doeuvres/jalapeno-popper-mummies/