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Jalapeno Popper Mummies
Jalapeno Popper Mummies wrapped in Rhodes bread "bandages" make a spicy and spooky treat for your next Halloween party!
Course
Appetizer
Cuisine
American
Keyword
JALAPENO POPPER MUMMIES
Prep Time
20
minutes
Cook Time
7
minutes
Servings
20
Calories
152
kcal
Author
Melissa | Persnickety Plates
Ingredients
10
Rhodes Yeast Dinner Rolls
thawed but still cold
10
jalapeno peppers halved lengthwise
seeded
8
ounces
cream cheese
softened
8
ounces
pepper jack cheese
grated
1
green onion
finely chopped
1/2
cup
crumbled bacon pieces
black olive slices
for eyes
Instructions
Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
In a medium bowl, add the grated pepper jack cheese, softened cream cheese, green onion, and bacon (if you're using it). Stir to fully combine.
Slice each jalapeno pepper in half and scoop out the seeds and membrane. Wash your hands & don't touch your eyes! (I speak from experience...)
Fill each jalapeno half with cheese mixture.
Cut each thawed roll in half and roll each half into a 20-22" rope.
Wrap each rope around each filled jalapeno half, leaving room for the eyes, and place onto your prepared baking sheet.
Bake for 8-10 minutes or until they start to brown. Remove from the oven then immediately, carefully, add two sliced black olives for the eyes.
Enjoy!
Nutrition
Serving:
1
g
|
Calories:
152
kcal
|
Carbohydrates:
11
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
295
mg
|
Potassium:
67
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
321
IU
|
Vitamin C:
8
mg
|
Calcium:
134
mg
|
Iron:
1
mg