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From Haley’s kitchen

Jalapeño Popper Mummys

Keep that crescent dough cold until the very last second, since it warms up fast and becomes impossible to wrap neatly around the peppers. The sausage-and-cheese filling holds together beautifully once you pack it firmly into each pepper half, so don't be shy about pressing it in there.

Jalapeño Popper Mummys
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Jalapeño Popper Mummys

Yield: 10/15 peppers & Crescent RollsPrep: 15mCook: 8mTotal: 23m

Gather

Ingredients

  • 12 ounces cream cheese softened
  • 1 pound ground pork sausage
  • 1/2 cup shredded parmesan
  • 1/2 cup shredded cheddar cheese
  • 2-3 green onions diced
  • 1 cup panko crumbs
  • 10 jalapeno peppers
  • 2 cans crescent rolls
  • candy eye balls

Let’s cook

Steps

  1. In a medium skillet over medium/high heat. Brown your sausage until cooked through. Set aside.
  2. Preheat your oven to 400 degrees.
  3. In a large bowl mix together the softened cream cheese, parmesan, cheddar, green onions, panko, and sausage.
  4. Wash and slice your jalapeños in half long ways. Remove the seeds.
  5. Fill each pepper slice withe filling. Patting the mixture firmly to hold in the pepper.
  6. Remove your dough from the fridge ( the dough will get warm quickly so its is important to live it in the fridge for as long as possible);";
  7. Roll out the entire sheet without separating the triangles. Cut 10 long strips of dough. You may end up using some of the 2nd can.
  8. Wrap the dough strips around the stuffed peppers to create a mummy.
  9. Place the wrapped mummies on a baking sheet lined with parchment paper.
  10. Bake in a 400 degree oven for 8-10 minutes or until golden brown.
  11. Let cool a couple of minutes before placing the candy eyes.
  12. For the extra filling a dough, press the filling into the crescent dough triangles and roll up like a regular crescent roll. Bake 8-10 minutes.

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