Jalapeno Popper Mummies Food

JALAPENO POPPER MUMMIES

Steps:

• Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.
• Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.
• Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
• Spoon the cheese mixture into the jalapeno halves.
• Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together 2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.
• Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.
• Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.
• Bake until they're golden, about 12 minutes.
• As soon as they're out of the oven, carefully press 2 candy eyeballs into each mummy.
• Cool slightly and serve warm.

JALAPEñO POPPER MUMMIES

Steps:

• Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
• Slice each jalapeno lengthwise and use a spoon to scoop out the seeds and create a hollow space in the jalapenos.
• In a large bowl combine the softened cream cheese, sour cream, bacon bits, Colby jack cheese, garlic powder, onion powder, red pepper flakes, and black pepper until very well mixed.
• Transfer the mixture to a piping bag or a zip lock bag with the corner cut to create a piping bag. Fill each hollow jalapeno half with the cream cheese filling and place them on your lined baking sheet about an inch or more apart.
• Lay out your crescent roll sheet and using a small knife, cut 16 strips of crescent dough. If you have crescent triangles instead of sheets, press/pinch the seams together forming one sheet of crescent dough before cutting.
• Wrap each stuffed jalapeno with a strip of dough in a spiral fashion from top to bottom, leaving a small space at the top of each for the eyes.
• Bake for 10-12 minutes or until the crescent dough is golden brown and then remove them from the oven. Add 2 eyes to each jalapeno in the space left at the top of each one for the eyes.
• Serve warm and enjoy!

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.

JALAPENO POPPER MUMMIES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine cream cheese, pepper jack cheese, cheddar cheese, scallions and salt.
• Fill jalapeño halves with the cheese mixture, top each with bacon, and place on a plate or tray. Unroll the crescent rolls and pull apart into 4 rectangles. Pinch the diagonal perforation together and press lightly to make smooth. Cut each rectangle into 6 long strips.
• Wrap 2 pieces of dough around each stuffed pepper, leaving room for the eyes. Place the wrapped peppers about 2 inches apart on prepared pan and bake until golden and puffed, about 13-15 minutes.
• Remove poppers from oven and place 2 eyes on the opening towards the stem. Place on a platter and serve with ranch dressing.

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.