These little Halloween mummies are easy to make and taste great. They are the child-friendly variation of my jalapeño popper mummies.
3 people made this
150g cream cheese, softened
90g Cheddar cheese, grated
salt and pepper
2 red peppers, quartered and seeded
1 (350g) packet croissant dough, chilled
16 capers, drained
Method Prep:30min › Cook:15min › Ready in:45min
Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into pepper quarters. Decorate each piece with 2 capers for the eyes.
Roll out croissant dough on a lightly floured surface and cut into strips using a pizza cutter or a small knife. Wrap stuffed peppers with dough strips, leaving a small space around the caper eyes. Place on the prepared baking tray.
Bake in the preheated oven until dough is lightly browned, 12 to 15 minutes.