Mummy Poppers 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.

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.

HALLOWEEñO JALAPEñO POPPERS

Steps:

• Preheat oven 400° F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.
• Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
• Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
• Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Serve immediately.

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.

SIMPLE JALAPENO MUMMY POPPERS

Steps:

• Preheat the oven to 400° F. Line a baking sheet pan with parchment paper and set aside.
• Half the jalapeños lengthwise with a small sharp knife and remove the ribs and seeds.
• Combine the cream cheese, cheddar jack, bacon, garlic powder, and paprika in a small bowl.
• Fill the center of a jalapeño with the cream cheese mixture (1-2 tbsp of mix per jalapeño half, depending on the size of the pepper). Repeat with the remaining peppers.
• Unroll the crescent dough and pinch the seams together so you have one large sheet of dough. Cut it into 20 equal size strips.
• Wrap one strip of crescent dough around each jalapeño, leaving enough space to insert the eyes once they're baked.
• Place the poppers on the center rack in the oven and bake for 10-12 minutes, or until the poppers are golden brown.
• Insert two candy eyes into the poppers- make sure to do this when they're still hot or they won't stick.

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.

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.