| Prep Time | 15 minutes |
| Cook Time | 8 minutes |
| Passive Time | 8 minutes |
| Servings |
peppers & Crescent Rolls
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Ingredients
- 12 ounces cream cheese softened
- 1 pound ground pork sausage
- 1/2 cup shredded parmesan
- 1/2 cup shredded cheddar cheese
- 2-3 green onions diced
- 1 cup panko crumbs
- 10 jalapeno peppers
- 2 cans crescent rolls
- candy eye balls
Ingredients
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Instructions
- In a medium skillet over medium/high heat. Brown your sausage until cooked through. Set aside.
- Preheat your oven to 400 degrees.
- In a large bowl mix together the softened cream cheese, parmesan, cheddar, green onions, panko, and sausage.
- Wash and slice your jalapeños in half long ways. Remove the seeds.
- Fill each pepper slice withe filling. Patting the mixture firmly to hold in the pepper.
- Remove your dough from the fridge ( the dough will get warm quickly so its is important to live it in the fridge for as long as possible)
- Roll out the entire sheet without separating the triangles. Cut 10 long strips of dough. You may end up using some of the 2nd can.
- Wrap the dough strips around the stuffed peppers to create a mummy.
- Place the wrapped mummies on a baking sheet lined with parchment paper.
- Bake in a 400 degree oven for 8-10 minutes or until golden brown.
- Let cool a couple of minutes before placing the candy eyes.
- For the extra filling a dough, press the filling into the crescent dough triangles and roll up like a regular crescent roll. Bake 8-10 minutes.
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