Pepper Popper Mummies

Pepper Popper Mummies
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Calories 71 cals
Total Fat 5 g
Cholesterol 9 mg
Dietary Fiber 0 g
Sodium 114 mg
Protein 2 g
Total Carbohydrate 5 g

Prep Time: 25 Minutes

Time to Table: 45 Minutes

Serves: 24


  • 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


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.


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