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Ingredients

5 ounces cream cheese, softened 3 ounces shredded Cheddar cheese salt and freshly ground black pepper 2 red bell peppers, cored and quartered 16 capers 1 (10 ounce) can refrigerated crescent rolls

Nutrition Info

251.9 calories carbohydrate: 16.2 g cholesterol: 30.7 mg fat: 17.3 g fiber: 0.7 g protein: 6.8 g saturatedFat: 8 g servingSize: - sodium: 473.3 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into bell pepper quarters. Add 2 capers for the eyes.
Roll out crescent dough on a lightly floured surface and cut into thin 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 prepared baking sheet.
Bake in the preheated oven until dough is lightly browned, 12 to 15 minutes

8 servings

These little Halloween mummies are easy to make and taste great. They are the child-friendly variation of my jalapeno popper mummies.