RECIPES

Jalapeno Popper Mummies

These yummy mummies are stuffed with a creamy ghost pepper colby jack-bacon filling and wrapped in flaky pastry. They’re a spooktacular treat at Halloween parties.

Active Time

50 Minutes

Servings

Makes

2 Dozen

Ingredients

12 medium jalapeno peppers
1 package (8 ounces) Crystal Farms Original Cream Cheese, softened
7 ounces Kindred Creamery Ghost Pepper Colby Jack cheese, shredded (1 3/4 cups)
5 bacon strips, cooked and crumbled
1 tube (8 ounces) refrigerated crescent dough sheet or rolls
1 large egg, lightly beaten
48 candy eyeballs

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Colby-Monterey Jack or Cream Cheese can be used in this recipe.

Instructions

Heat oven to 400°F. Line a 17 x 12-inch baking sheet with parchment paper.
Cut jalapeno peppers in half lengthwise; remove seeds and membranes. Beat the cream cheese, colby jack and bacon in a large bowl until blended. Pipe or spoon heaping tablespoonful of cheese mixture into each pepper half.
Unroll the crescent dough sheet on a parchment paper-lined cutting board to a rectangle. (Press to seal perforations if using crescent rolls.) Cut dough lengthwise into 24 strips, each about 1/4-inch wide. Wrap each jalapeno half with one strip, leaving space near the stem for eyes.
Place 2 inches apart on prepared pan. Brush egg over dough. Bake for 12-15 minutes or until pastry is golden brown.
Press 2 eyeballs onto each popper. Serve immediately.

Recipe Tip

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.

Cheesemonger Tip

Kindred Creamery Ghost Pepper Colby Jack is a blend of mild colby jack cheese with ghost peppers for extra-spicy heat. If the cheese it too spicy, swap in a mellower pepper jack or salsa jack cheese instead.