Millennium Post

Baked Mummy Jalapeno Poppers

Baked Mummy Jalapeno Poppers


Cream Cheese (softened) 5 ounces

Cheddar Cheese (shredded) 3 ounces

Salt to taste

Pepper (freshly ground) to taste

Jalapeno Poppers

(halved in length and seeded 6 large

Crescent Rolls (refrigerated) 1 can (10 ounce)

Egg (beaten) 1

Milk 1 tbsp (as needed)

All-purpose Flour ¼ cup

Candy Eyeballs 24


Preheat oven to 3500 F (1750 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 fit in.

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.


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