Jalapeno Popper Mummies
AuthorStokes AdminPreheat the oven to 400 degrees. Using a large baking tray, line with foil and spray with cooking spray.
Slice jalapenos lengthwise and remove the seeds and ribs.
Heat up Stokes Green Chile Sauce with Vegetarian. Soften cream cheese.
In a mixing bowl, combine cream cheese, Stokes Green Chile Sauce Vegetarian, shredded cheese, garlic powder, onion powder, salt, and pepper.
Fill each jalapeno half with the mixture.
Unroll the crescent roll. Using two triangles, make a rectangle and slice each rectangle into 10 strips. You should get about 40 strips.
Wrap each cheese-stuffed jalapeno half with 2 of the dough strips. Make sure to leave space for the eyes.
Place the wrapped jalapenos on the baking sheet. Lightly brush the mummies with the egg wash.
Bake for 12 mins or until golden.
Once removed from oven, place two candy eyeballs into each mummy.
Ingredients
Directions
Preheat the oven to 400 degrees. Using a large baking tray, line with foil and spray with cooking spray.
Slice jalapenos lengthwise and remove the seeds and ribs.
Heat up Stokes Green Chile Sauce with Vegetarian. Soften cream cheese.
In a mixing bowl, combine cream cheese, Stokes Green Chile Sauce Vegetarian, shredded cheese, garlic powder, onion powder, salt, and pepper.
Fill each jalapeno half with the mixture.
Unroll the crescent roll. Using two triangles, make a rectangle and slice each rectangle into 10 strips. You should get about 40 strips.
Wrap each cheese-stuffed jalapeno half with 2 of the dough strips. Make sure to leave space for the eyes.
Place the wrapped jalapenos on the baking sheet. Lightly brush the mummies with the egg wash.
Bake for 12 mins or until golden.
Once removed from oven, place two candy eyeballs into each mummy.