Jalapeno Mummy Poppers
A little spicy. A little sweet. Easy to make and a fun addition for kids of all ages to enjoy on Halloween.
Ingredients
- 4 oz. Low-fat cream cheese, softened at room temperature
- 4 oz. Mascarpone cheese, softened at room temp
- 8 oz. Monterrey Jack cheese, grated
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic granules
- 1/4 tsp. Salt
- 1/8 tsp. White pepper
- 1/4 tsp. Smoked paprika
- 1/4 tsp. Cumin
- 10 Jalapeno peppers, but in half lengthwise, seeds and spines removed
- 40 small Candy eyeballs
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Slice the jalapenos in half lengthwise keeping stems intact on both pieces if possible. Remove seeds and spines. Next time I will leave a little of both for extra heat.
- Mix the cream and mascarpone cheese together. Add all the spices--1/2 tsp onion powder, 1/2 tsp. garlic granules, 1/4 tsp. salt, 1/8 tsp. white pepper, 1/4 tsp. smoked paprika, and 1/4 tsp. cumin. Mix thoroughly.
- Generously spoon the cheese mixture into the jalapeno halves. Slightly mound the cheese up.
- Unroll the crescent dough and divide into two rectangles. Because it is cut into triangles with perferated pieces it will divide. Just use your fingers to squeeze and piece it together.
- Wrap each stuffed jalapeno pepper with a strip of dough. Again, do not worry if they do not look perfect.. They are MUMMIES after all!
- Bake until they are golden about 15-20m minutes. As soon as they are out of the oven put on their eyes!!!
Notes
So fun, I hope you try this. Let me know!