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Dorothy Dean presents: These jalapeño popper mummies are slightly spicy, spooky and adorable

UPDATED: Mon., Oct. 26, 2020

By Audrey Alfaro For The Spokesman-Review

This Halloween, we’re tapping into our inner Pinterest with a ghoulishly fun twist on jalapeño poppers.

Staggering out from the depths of your oven, these jalapeño popper mummies are a frightfully delicious – and downright adorable – addition to your Halloween spread.

Cheese-filled jalapeño halves are wrapped in bandages of crescent dough and baked golden before coming to life with googly candy eyes.

With a buttery, flaky exterior and gooey, creamy inside, these jalapeño mummies are irresistibly delicious and pack just a faint hint of spice, so even the littlest of goblins can enjoy them.

They’re also perfect for their little claws to help with adding on the eyes. Speaking of claws, be sure to avoid touching your face when deseeding the jalapeños. I’d suggest wearing disposable gloves if you have them or washing your hands well if you don’t.

When adding the creamy cheese mixture, place just enough to fill the pepper. Overfilling them will cause the mixture to ooze out during baking – and we don’t want mummies oozing cheese blobs.

Cheese other than cheddar or jack can be used, like Mexican blend, mozzarella or Parmesan. And this recipe mixes a tablespoon of honey into the cheese mixture, which adds a pop of sweetness. Or try it with additions like bacon bits, crab meat, chives, cilantro or pepper jelly.

Jalapeño Popper Mummies

8 ounces cream cheese, room temperature

4 ounces cheddar or jack cheese, shredded (about 1 cup)

1 tablespoon honey

¼ teaspoon garlic powder

Pinch of salt

10 jalapeño peppers, cut in half lengthwise and seeds removed (stems can be left on)

1 8-ounce can refrigerated crescent roll dough

Egg wash:

1 egg yolk beaten with ½ tablespoon of water and a pinch of salt

Candy eyeballs

Preheat an oven to 400 degrees. In a small bowl, combine the cream cheese, cheese, honey, garlic powder and salt and mix until blended.

Fill each jalapeño half with the cheese mixture.

Open the crescent roll dough and separate it into four rectangles (leave two triangles together and pinch the middle seam together).

Using a pizza cutter, cut each crescent rectangle lengthwise into 10 even strips.

Wrap one or two dough strips around each jalapeño half, leaving a small opening for the eyes.

Brush with the egg wash and place on a baking sheet.

Bake in the oven for 10-12 minutes. Remove from the oven and place two candy eyes into the reserved eye opening. Serve warm.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.

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