Mummy Jalapeno Popper Food

MUMMY JALAPENO POPPERS

Steps:

• Preheat oven to 400F/204C.
• Cut the jalapenos in half lengthwise and take out the seeds and ribs of the pepper.
• In a small bowl, mix the cream cheese, cheddar jack cheese, bacon, paprik and garlic powder.
• Next take about 1-2 Tbsp of the cream cheese mixture and fill each jalapeno.
• Roll out your crescent dough, pinching the perforation seams together as you go so it's a large sheet of dough. Cut the dough into 20 strips.
• Take the dough strips and wrap them around the jalapenos. The dough will get thicker when baking, so make sure you leave space for the eyes when wrapping.
• Once all poppers are wrapped in dough, place on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the poppers start to turn a golden brown.
• Take poppers out of oven and insert two eye candies while the poppers are still hot.

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.

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.