Pepper Popper Mummies
Prep Time
25mins
Time to Table
45mins
Servings
24
Ingredients
- 1/2 cup plus 1 tablespoon Daisy Sour Cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
- 2 tablespoons chopped green onions
- 10 mini bell peppers, halved lengthwise and seeds removed
- 8 ounce can refrigerated crescent dough sheet or rolls
- 1 tablespoon butter, melted
- 1/8 teaspoon garlic powder
- 48 black sesame seeds
Ingredients
- 1/2 cup plus 1 tablespoon Daisy Sour Cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
- 2 tablespoons chopped green onions
- 10 mini bell peppers, halved lengthwise and seeds removed
- 8 ounce can refrigerated crescent dough sheet or rolls
- 1 tablespoon butter, melted
- 1/8 teaspoon garlic powder
- 48 black sesame seeds
Directions
- Heat the oven to 350 degrees. Line a baking pan with parchment paper or foil. In a medium bowl, stir together 1/2 cup sour cream, cheese, bacon and green onion. Spoon about 1 1/2 teaspoons into each pepper half. Unroll the dough (if using crescent rolls, firmly press perforations to seal). Press into a 12x8-inch rectangle.
- With a pizza cutter or sharp knife, cut the dough crosswise into 24 thin slices. Wrap one length of dough around each filled pepper. Place the filled side up on a baking pan. Bake for 15 to 20 minutes or until golden brown.
- Meanwhile, stir together the melted butter and garlic powder. Brush over the baked peppers. Place the remaining 1 tablespoon sour cream in small re-sealable food safe bag. Cut a small tip from the corner. Pipe the eyes onto each pepper. Add the sesame seed for pupils. Serve warm.
- Calories:71
- Cholesterol:9
- Protein:2
- Sodium:114
- Total Carbohydrate:5
- Total Fat:5
