Mummy Poppers Recipes

BAKED MUMMY JALAPENO POPPERS

Steps:

• 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.

MUMMY POPPERS

Steps:

• Preheat oven to 400°. Beat the first 9 ingredients until blended. Spoon or pipe cheese mixture into pepper halves., Wrap puff pastry strips around pepper halves. Transfer wrapped peppers to parchment-lined baking sheets. Bake until pastry is golden brown and cheese is melted, 30-40 minutes.

MUMMY POPPERS

Steps:

• Preheat oven to 375 degrees F. Slice each jalapeño lengthwise, leaving the stem in tact on the jalapeño base; using a paring knife and a small spoon, carefully remove the membrane and seeds from each jalapeño half.
• To prepare the filling, mix the cream cheese, cheddar, garlic, and scallions in a medium mixing bowl until well combined. Using a small spoon, fill the cavity of each jalapeño full of the prepared filling.
• Unroll the crescent roll dough onto a cutting board, dividing the dough into 2 rectangles, pressing the perforations together with your finger tips to seal them. Using a pizza cutter, cut the sheet of crescent roll dough lengthwise into long thin strips.
• Wrap each stuffed jalapeño with the crescent roll strips, criss-crossing them around each stuffed jalapeno to look like mummy bandages, leaving a space towards the top of each jalapeno to add the eyes once the mummies are baked. Place each mummy onto a greased baking sheet or a parchment-lined baking sheet; gently brush each mummy with prepared egg wash.
• Bake, uncovered, on the center rack of oven for 20-15 minutes or until the mummies are golden brown and hot throughout. Once the mummies have cooled slightly, add the googly eyes. Serve the mummies warm.

MUMMY JALAPENO POPPERS

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
• Place the bacon in a medium skillet and set over medium heat. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Mix the cooked bacon with the 6 ounces cream cheese, the Cheddar Jack, scallions, garlic and 1/4 teaspoon salt in a medium bowl until well combined.
• Fill each jalapeño half with the cream cheese mixture, leveling the surface with the back of a spoon or a small offset spatula so it's flush with the edges of the jalapeño.
• Unroll the crescent rolls onto a cutting board. Separate into 4 rectangles at the perforations. Pinch together the diagonal perforations on each rectangle to seal the holes. Cut each rectangle lengthwise into 10 strips. Wrap each jalapeño half with 2 of the strips to resemble mummy bandages.
• Arrange the wrapped jalapeños on the prepared baking sheet. Brush the tops of the strips with the beaten egg. Bake until golden brown and the filling is hot, 13 to 18 minutes.
• Meanwhile, transfer the remaining heaping tablespoon cream cheese to a small resealable plastic bag and snip one of the corners. Slice off thin cheeks from all around the outside of each olive and lay the pieces flat. Punch out 40 tiny rounds using a small round piping tip (about 3/16 inch) - these will be the pupils of the eyes.
• Let the mummy poppers cool slightly for a few minutes. Pipe 2 small mounds of cream cheese on the head (wider end) of each mummy and press an olive "pupil" onto each mound. Serve right away.