Mummy Jalapeno Poppers

Prep Time: 15

Cook Time: 20

Total Time: 40

Servings: poppers

If you need a delicious and easy appetizer, these Mummy Jalapeno Poppers are stuffed with bacon and cheese and baked until crispy.

Preheat oven to 375˚F. Chop bacon and add it to a skillet over medium heat. Continue to cook bacon, stirring regularly until bacon is crispy. Remove bacon and let drain and cool. Then crumble.
Stir cooled crispy bacon into a bowl with cream cheese and grated cheddar cheese. Set aside.
To prepare jalapenos, cut the jalapenos in half, leaving the stem intact. Use a knife or spoon to hollow out each half, removing the seeds.
Use a spoon to add cheesy filling to each jalapeno half. Feel them very full.
Open your dough and unfold it. Then slice it into thin 1/4-inch strips. Wrap each jalapeno with a few strips of the dough.
Bake the poppers at 375˚F for 15-20 minutes until the dough is golden brown and filling is melted.
Let the poppers cool before serving. Leftover poppers will keep in the fridge for a few days. Reheat in the oven for best results.