Yum yum yummy mummies! These little sweet peppers are packed full of flavor! Most people use Jalapenos and love the whole Jalapeno popper thing, but I am not one of those people. Occasionally I'll be in the mood for spicy, but usually I just want the mild kick or on the spicy scale, an "elementary" rating. These are a new favorite for Halloween. Subtract the eyeballs and you could make them for any holiday or gathering.
2 bags (about 10 in each, give or take) mini sweet bell peppers
8 oz. cream cheese, 1/3 less fat, softened
6 oz. shredded reduced fat cheddar cheese
2 green onions, chopped
1 tsp. salt
1 container reduced fat Pillsbury crescent rolls (or any brand)
Small candy or sugar eyes
Preheat the oven to 400 degrees. To make the filling, combine the cream cheese, shredded cheddar, green onion, salt and eggs in a food processor. Pulse or mix on low until everything is combined together evenly. Slice each pepper in half, doing as best you can to also cut the stem in half to have on each side. Remove the seeds. Using a spoon, scoop some of the cream cheese mixture and fill the inside cavity of the sweet peppers, pressing down and smoothing out on top. Set aside. Roll the crescent dough out on a flat surface in the perforated four rectangles. Smooth the seem out and using a pizza cutter, cut thin strips lengthwise. Wrap the dough strips around the mini sweet peppers randomly. (There is no uniform way to do this and each one should look different!) Place on a baking sheet lined with parchment paper.
Bake in the oven for 10 minutes until the dough is just slightly browned. You want the dough to be fully cooked but not golden if possible. Top each with candy eyes while they are still warm, so that they eyes will stick to the cream cheese mixture. There you have it! Adorable and unbelievably tasty mini mummies!