BY Follow Your Heart
| Easy | Vegan
Mummy Jalapeño Poppers
INGREDIENTS
- 8 jalapeno peppers, cut in half lengthwise, seeds scooped out
- 4 oz Follow Your Heart Dairy-Free Cream Cheese, softened
- 1 cup Follow Your Heart Dairy-Free Shredded Cheddar
- ¼ cup canned diced green chiles
- 2 tbsp Follow Your Heart Original Vegenaise, plus 2 tbsp for brushing
- 2 tbsp Follow Your Heart Dairy-Free Shredded Parmesan
- ½ tsp granulated garlic
- ½ tsp granulated onion
- ¼ tsp sea salt
- 8 oz can crescent rolls
INSTRUCTIONS
- Preheat oven to 400° F.
- Into a mixing bowl, add Dairy-Free Cream Cheese, Shredded Cheddar, Shredded Parmesan diced chiles, 2 tablespoons Vegenaise, granulated garlic, granulated onion, and salt. Mix to combine.
- Spoon cheese mixture into jalapeno halves.
- Unroll crescent rolls. They will naturally separate into 4 rectangles. Pinch along perforations to keep together. Slice each rectangle lengthwise into 12 strips, yielding 48 strips.
- Wrap each stuffed jalapeno with 2 to 3 strips of dough to mimic mummy bandages.
- Place on parchment lined baking sheet, and brush tops with remaining Vegenaise.
- Bake 15 minutes. Remove, and allow to cool for 10 minutes before serving.
Mummy Jalapeño Poppers
BY Follow Your Heart
| Easy | Vegan
