recipe
Mummy JALAPENO POPPERS By Nellie Palmer
EVERYONE LOVES JALAPENO POPPERS! DON’T LET YOUR HALLOWEEN CELEBRATION GO WITHOUT THESE MUMMIES! SIMPLE AND QUICK, BUT THEY WILL BE A HUGE HIT! INGREDIENTS • 12 Jalapeno peppers, halved and seeded • 1 package Philadelphia cream cheese • 1 bag, 16 oz, Mexican shredded cheese • 1 jar Tabasco jalapeno pepper jelly • 1 Pillsbury pie crust • 48 decorative edible eyes DIRECTIONS Place jalapeno halves on a cookie sheet lined with parchment paper. Make sure all seeds have been removed. Leave the stem in tact. Put a tablespoon of shredded cheese in each pepper half.
Put a teaspoon of pepper jelly in each pepper half. Top each pepper half with two teaspoons of cream cheese. Place the pie crust on a bread mat or a piece of parchment paper. Using a pizza cutter or pastry cutter, slice pie crust into thin strips. Cut the strips into smaller four inch strips. Wrap the pie crust strips around the peppers in a mummy fashion, tucking the loose ends under the pepper. Bake at 350° until pie crust strips are golden and cream cheese is bubbly. Makes 24 Poppers
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