Mummy Poppers Recipes

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.

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 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.

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.

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.

MUMMY STUFFED PEPPERS

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 bell pepper quarters. Add 2 capers for the eyes.
• Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed peppers with dough strips, leaving a small space around the caper eyes. Place on prepared baking sheet.
• Bake in the preheated oven until dough is lightly browned, 12 to 15 minutes

JALAPENO POPPER MUMMIES

Steps:

• Heat oil to 365F. **For alternate cooking method, see NOTES.
• Take the crescent rounds out of the fridge and set the tube on the counter for 10 minutes before opening.
• Cut jalapenos in half lengthwise and remove all seeds. Set aside.
• Combine cream cheese, cheddar cheese and 2 tablespoons brown sugar in a small bowl. Mix until well combined.
• In another small bowl, mix together eggs and milk until blended.
• In a small bowl, mix together flour, ½ teaspoon chili seasoning, salt, and pepper.
• While leaving the dough whole, open crescent rounds then roll flat with a rolling pin. (If using half the tube of rolls, remove the other half before rolling them flat.)
• Use a pizza cutter or sharp knife to cut very thin slices of dough.
• Spoon the cheese/brown sugar mixture into pepper halves.
• Dip each jalapeno half into the egg mixture then roll in the flour mixture.
• Wrap each jalapeno half with thin slices of dough - leave a space for the eyes.
• When oil is at 365F, carefully place a jalapeno mummy into the hot oil. Repeat the process working in batches with no more than 4 mummies at one time in the oil.
• Turn the mummies over when bottom side is golden brown and fry until both sides are golden brown.
• Remove the mummies from the hot oil and place on a paper-towel lined plate or cooking sheet.
• When mummies are completely cooled, add the candy eyes.
• Serve immediately.

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 JALAPEñO POPPERS

Steps:

• Heat oven to 375°F. In medium bowl, mix cream cheese spread and shredded cheese thoroughly.
• Cut jalapeño chiles in half lengthwise; remove seeds. Spoon cream cheese mixture into chile halves.
• Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
• Wrap 2 pieces of dough around each chile half to look like "bandages," stretching dough slightly to completely cover chile. Near the stem end of each chile half, separate "bandages" so chile and filling show through for "face." On ungreased large cookie sheet, place wrapped chile halves, cut side up.
• Bake 13 to 17 minutes or until dough is light golden brown and cheese mixture is melted. Add 2 olive slices to each for eyes. Serve warm.