Burnin' Beak Cheesy Jalapeno Mummies

In celebration of Halloween this year, we decided to make something really cute and fun and, of course, delicious. These mummies are easy to make, have only a few ingredients and are the perfect appetizer for your Halloween party.

Just a few steps: mix the cheesy filling, stuff the jalapenos, wrap the jalapenos in strips of dough and bake. Don't forget the spooky eyes!

Serve with Burnin' Beak Habanero Pepper Jelly for dipping or spooning on top the mummies.

Makes 16 mummies

Ingredients:

8 large jalapenos, sliced lengthwise and seeded (leave stem on)
8 oz cream cheese, softened
1 cup shredded pepper jack cheese
3 slices luncheon-style cooked ham, diced
2 T black olives, diced
Dash of smoked paprika

2 containers of crescent rolls
Black olives, sliced, for mummy eyes

Burnin' Beak Mild, Hot or Super Hot Habanero Pepper Jelly

Preparation:

1. Preheat oven to 400 degrees. Place rack in center of oven. In a small bowl, add cream cheese, pepper jack cheese, ham, diced black olives and smoked paprika. Mix to combine.

2. Spoon cheesy filling into jalapeno halves without overfilling. 

3. On a lightly floured cutting board, pinch 2 crescents together to form a rectangle. With a knife, slice each rectangle into thin strips.

4. Wrap 2-3 strips around stuffed jalapenos. Place 2 sliced black olives near the stem end for the eyes.

5. Place onto a non-stick baking sheet and bake for 12-14 minutes until golden brown. 

6. Remove from the oven and let cool 10 minutes.

7. Serve alongside a small bowl of Burnin' Beak Pepper Jelly for dipping or spooning onto the mummies.

Happy Halloween!