JALAPEÑO POPPER MUMMIES

Stuffed jalapeños wrapped in puff pastry dough

I'm a sucker for themed food. These little jalapeño popper mummies are almost too cute to eat. These are great even for people like me who aren't hugely into spicy foods because once you seaweed them, most of them are pretty mild. You can customize the filling however you'd like. Also, while the eyeballs are edible, they are candy, so let your guests know they may want to remove them and eat them separately (unless they want a little sweet and savory action with their food).

*check out my TikTok page for a how-to video*

JALAPEÑO POPPER MUMMIES

Makes 20 mummies

INGREDIENTS:

10 large jalapeños

1- 8 oz block of cream cheese, softened

1 tbsp garlic powder

1 tbsp onion powder

1/4 tsp kosher salt

1 c. shredded cheddar cheese

2 scallions, finely chopped

1 tube croissant dough

40 candy eyeballs (or use chopped olives for eyes)

DIRECTIONS:

1. Cut a little of the top off the jalapeños. Then cut each in half lengthwise and remove the ribs and seeds. Set hollowed halves aside.

2. I'm a bowl, combine the cream cheese, garlic powder, onion powder, salt, cheddar, and scallions.

3. Fill each half with about 2 tbsp of the filling.

4. Open the croisssnt dough and cut it into long strips using a pizza cutter.

5. Wrap a strip around each mummy.

6. Bake at 376 for 10-12 minutes or until the pastry dough has browned and cooked through.

7. While the filling is still hot, add the candy eyeballs.

8. Enjoy!