BAKED MUMMY JALAPENO POPPERS
These baked Halloween jalapeno popper mummies are easy to make and taste delicious.
Provided by barbara
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 12.3 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 5.5 g, Sodium 281.3 mg, Sugar 2.1 g
JALAPENO POPPER MUMMIES
Make and share this Jalapeno Popper Mummies recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 20m
Yield 12 poppers
Number Of Ingredients 9
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.
Nutrition Facts : Calories 80.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 21.1, Sodium 99.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.8, Protein 3.3
MUMMY JALAPENO POPPERS
This game day favorite takes on a spooky but cute disguise for Halloween. Instead of getting the breaded-and-fried treatment, the poppers are wrapped in strips of crescent rolls to resemble mummy bandages then baked until golden brown and bubbly. Removing the seeds from the jalapeños tames a lot of the heat, but if you're craving a spicy kick, you could use pepper jack cheese instead of Cheddar Jack or add chili powder or hot sauce to the filling. These poppers can be assembled ahead of time and kept in the refrigerator. When ready to serve, just brush with beaten egg and pop them in the oven.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 20 poppers
Number Of Ingredients 10
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.
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