Gluten-Free Jalapeño Popper Mummies
Jalapeño halves filled with cream cheese, shredded cheese and bacon, wrapped in strips of gluten-free dough so they look bandaged, and baked for 15 minutes.
Yield16 pieces
Prep30 min
Cook15 min
Total45 min
Ingredients
- 8 large jalapeño peppers
- 226 g (8 oz) cream cheese, softened
- 240 ml (1 cup) shredded Mexican-style cheese
- 120 ml (1/2 cup) certified gluten-free bacon bits
- 15 ml (1 Tbsp) dried parsley flakes
- 10 ml (2 tsp) garlic powder
- 226 g (8 oz) gluten-free crescent roll dough, or gluten-free pizza dough rolled thin
- Certified gluten-free candy eyes (optional)
Method
- Heat the oven to 175 C (350 F) and line a baking sheet.
- Rinse the jalapeños and halve them lengthways, leaving the stems on. Scrape out the ribs and seeds with a small spoon; they carry most of the heat.
- Lay the halves cut-side up on the sheet.
- Mix the cream cheese, shredded cheese, bacon bits, parsley and garlic powder until even.
- Spread about 30 ml (2 Tbsp) of the filling into each pepper half.
- Roll the dough out and cut it into strips 8 mm to 12 mm (1/3 to 1/2 inch) wide with a pizza wheel.
- Wrap the strips around each pepper from top to bottom, leaving gaps so it looks bandaged.
- Bake 15 min, until the dough is golden.
- Press on candy eyes and serve warm.
Notes
- Bacon bits are the surprise on this list. The real-bacon kind is usually safe; the shelf-stable imitation kind is often made from soy protein with wheat in the flavoring.
- Gluten-free crescent dough is not sold everywhere. Gluten-free pizza dough or the pastry from the mummy hot dog recipe both cut into strips and bake in the same time.
Storage
- Best straight from the oven. Refrigerate up to 2 days and reheat at 175 C (350 F) for 8 min; the microwave makes the dough tough.
Check every label. Formulations change.
