Ingredients
Equipment
Method
- Preheat your oven to 360°F (182°C) and line a baking sheet with parchment paper. Set aside.
- Cook the bacon until crisp. Crumble it into small pieces and let it cool.
- Slice the jalapeños in half lengthwise and remove the seeds. Arrange them cut-side up on the prepared baking sheet.
- In a medium bowl, combine the whipped cream cheese, shredded cheese, crumbled bacon, garlic powder, and cayenne pepper.
- Fill each jalapeño half with about 2 tablespoons of the cream cheese mixture. Place them back on the baking sheet.
- Roll out the gluten-free crescent dough sheet. Cut it into thin ⅓-inch strips using a pizza cutter or sharp knife.
- Wrap 1–2 strips of dough around each filled jalapeño, leaving a small gap near the top for the "eyes." Return the wrapped mummies to the baking sheet. Repeat until all are wrapped.
- Bake for 16–20 minutes, or until the dough is puffed and golden brown.
- Press the candy eyes into the gaps on the mummies. They will stick to the cream cheese filling. Serve warm.
Nutrition
Notes
This recipe uses a gluten-free crescent dough sheet. If you cannot find one, gluten-free puff pastry cut into strips can also be used for a flaky, crispy mummy wrap.