Ingredients
Scale
- 6 large fresh jalapenos
- 4 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 1 tube refrigerated crescent roll dough
- 24 candy eyes (or sliced black olives)
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice each jalapeno in half lengthwise. Use a small spoon to scrape out all the seeds and white membranes. I highly recommend wearing gloves during this step to avoid burning your skin or eyes later.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir the mixture vigorously until it is smooth and well-blended. Ensure the cream cheese is truly at room temperature so it incorporates easily without lumps.
- Fill each jalapeno half with a generous amount of the cheese mixture. Use the back of a spoon to level off the filling so it is flush with the edges of the pepper. Do not overfill them too much, or the cheese will bubble out and ruin your mummy “bandages” during the baking process.
- Unroll the crescent dough and press the seams together to create a solid sheet. Use a pizza cutter or a sharp knife to cut the dough into thin strips about 1/4 inch wide. Wrap a few strips around each stuffed pepper, leaving a small gap near the top for the “eyes” to peek through. Criss-cross the dough randomly to give it that authentic mummy look.
- Place the wrapped peppers on your prepared baking sheet. If you want a golden finish, lightly brush the dough with a beaten egg. Bake for 12 to 15 minutes, or until the crescent dough is golden brown and the peppers have softened slightly. Remove from the oven and let them cool for 2 to 3 minutes.
- While the cheese is still warm and slightly tacky, press two candy eyes into the open space you left at the top of each mummy. If you are using sliced olives instead, place them on before baking so they stay secure. Serve your spooky snacks immediately while they are warm and gooey.
- Cook Time: 35 minutes