A Halloween party MUST HAVE. Traditional jalapeño poppers wrapped in store bought croissant dough topped with cute candy eyes are a guaranteed to be the most favorite-in-theme hors d'oeuvre.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Appetizer, Snack
Cuisine: American
Servings: 6
Ingredients
6Jalapeños
2Sliced of Bacon - cooked and chopped
4oz.Cream Cheese - Softened
4oz.Sour Cream
½cupShredded Cheddar Cheese
¼cupShredded Pepper Jack Cheese
1canCrescent rolls or dough sheet
Candy Eyes
Instructions
Preheat your oven to 350F.
Slice the jalapeños in half length-wise, and scoop out the seeds. Be careful the seeds will leave a lasting impression on anything you touch afterwards. I usually use a 1/4 teaspoon to help because it’s small enough to fit into the pepper without breaking it. I insert it at the top, spoon down and scrape along the bottom of the pepper.
Mix together the bacon, cream cheese, sour cream and cheeses until combined evenly.
On a baking tray, lined with parchment paper, lay out your peppers.
Using a spoon, fill your peppers with bacon and cheese mixture until they are stuffed.
Now, to make these poppers into mummies…You will cut 1/8th or so wide piece off of lengthwise.
Wrap it around the stuffed jalapeño peppers in a mummy like form, use your imagination and have fun.
Bake at 350F for 25 minutes until the cheese is bubbly and the mummy wrap is brown.