Stuffed Mummy Mini Peppers Recipe

  • Ready in: 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: Makes 10 servings.

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  • 1 (8 ounce) package cream cheese, softened
  • 2 cups shredded Swiss cheese
  • 12-15 mini sweet peppers, cut in half lengthwise, seeds removed
  • 2 (8 ounce) tubes refrigerated crescent rolls dough
  • Candy eyeballs

cooking methods

  • Bake


  1. Preheat oven to 400°F. In a large bowl, combine cream cheese, Swiss cheese and Artichoke & Spinach Warm Dip Mix. Fill mini peppers with mixture. Set aside.
  2. Unroll crescent rolls into rectangles. Pinch the two triangles together. Use a pizza cutter, cut each crescent rectangle lengthwise into four even pieces.
  3. Wrap one or two pieces around each pepper, leaving a small opening for the eyes. Bake 12-15 minutes.
  4. Add two candy eyes after taking the mummies out of the oven.
Makes 10 servings.

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