BAKED MUMMY JALAPENO POPPERS
These baked Halloween jalapeno popper mummies are easy to make and taste delicious.
Provided by barbara
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 12.3 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 5.5 g, Sodium 281.3 mg, Sugar 2.1 g
JALAPENO POPPER MUMMIES
Jalapeno Popper Mummies are a little bit sweet, a little bit hot and a lot of fun. The perfect treat for any Halloween event.
Provided by Susie Gall
Categories Appetizer Halloween Fun
Time 30m
Number Of Ingredients 12
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.
HALLOWEEñO JALAPEñO POPPERS
Provided by Erika
Number Of Ingredients 8
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.
JALAPENO POPPER MUMMIES
Make and share this Jalapeno Popper Mummies recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 20m
Yield 12 poppers
Number Of Ingredients 9
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.
Nutrition Facts : Calories 80.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 21.1, Sodium 99.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.8, Protein 3.3
JALAPENO POPPER MUMMIES
Steps:
- Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.
- Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.
- Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
- Spoon the cheese mixture into the jalapeno halves.
- Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together 2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.
- Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.
- Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.
- Bake until they're golden, about 12 minutes.
- As soon as they're out of the oven, carefully press 2 candy eyeballs into each mummy.
- Cool slightly and serve warm.
Nutrition Facts : ServingSize 1 jalapeno mummy, Calories 146 kcal, Carbohydrate 8 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 31 mg, Sodium 263 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g
MUMMY POPPERS
I wrapped these spicy jalapeno poppers in puff pastry like a mummy. You can tame the heat by adjusting the amount of chipotle peppers.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 32 appetizers.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 133 calories, Fat 9g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 159mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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