Jalapeño Popper Mummies
Adorably spooky jalapeños, filled with a cream cheese mixture, wrapped in crescent dough, and baked!
- 8 jalapenos
- 1 (8 ounce) package of crescent dough sheets (different from crescent rolls)
- 1 (8 ounce) package of cream cheese, softened
- 3 tablespoons sour cream
- ¼ cup bacon bits
- ½ cup Colby jack cheese, shredded
- ½ tablespoon garlic powder
- ¼ tablespoon onion powder
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 32 small candy eyes
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!
These Jalapeno Poppers are best served warm right away but can be stored in an airtight container in your refrigerator for up to 4 days or in a freezer for up to 5 months in an airtight container that is freezer safe.