Blue Cheese Mummy Jalapeño Poppers
Food and fun go hand-in-hand in our family. We take any opportunity to make our food festive, and these Mummy Jalapeño Poppers are a blast to make with kids. Halloween is a great time to add joy into you cooking.
And even though this recipe has a great gimmick, the flavor is still the star. The bacon adds a rich smokiness to the filling, which features my Blue Cheese, Honey & Shallot Spread.
These undead delectables shamble off the plate at an alarming rate -- you might want to make a double batch!
-- Annette
- 8-10 jalapeños
- 1 package crescent dough
- 1 Jar of Bellisari's Blue Cheese, Honey & Shallot Spread
- 1/2 pound of bacon, crumbled
- 32-40 candy eyes
- Preheat oven to 400 degrees.
- In a small bowl mix together Bellisari's Blue Cheese, Honey & Shallot Spread and bacon.
- Slice the jalapeños in half lengthwise and seed and core them. Fill the jalapeño halves with the Bellisari's Blue Cheese, Honey & Shallot Spread and bacon mixture.
- Cut the crescent dough into thin strips that are 1/4 inch wide.
- Wrap the crescent strips around each jalapeño half until it is completely covered leaving a small space to add the candy eyes.
- Bake for 12-15 minutes or until golden brown and the dough is cooked through.
- Let them cool and place the candy eyes.
