You won't find any spooky ingredients in these mini mummy bites; just cheesy free range eggs and cauliflower rice tucked into kid-approved sweet mini peppers wrapped in flaky crescent dough. Whether you serve them as an appetizer at your Halloween party or as a dinnertime side dish, these savory bites are guaranteed to be a hit with ghosts and ghouls of any age!

To make the filling

1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
2. Cut sweet peppers in half, leaving the stem on. Discard the seeds and set peppers aside.
3. Add cauliflower rice to a microwave-safe bowl. Cover and heat in the microwave for 3-5 minutes.
4. Meanwhile, crack eggs into a medium bowl and beat lightly until combined.
5. Add cooked cauliflower rice, mozzarella cheese, parmesan cheese, salt, and black pepper to the eggs and stir until fully combined.

To make the stuffed pepper mummies

1. Using a spoon or small spatula, fill each sweet pepper half with the cauliflower rice filling.
2. Unroll crescent dough onto a prepared surface and slice into thin strips.
3. Wrap strips of dough around the stuffed peppers, making sure to leave a gap where the eyes would go. Be sure to add some overlapping strips to create a spooky mummy look!
4. Place wrapped peppers about 1 inch apart on the prepared baking sheet.
5. Transfer peppers to the oven and bake for 15-17 minutes, or until the dough turns golden brown.
6. Remove mummies from the oven and carefully add the candy eyes while the filling is still hot. Let cool before serving with your favorite dips or snacks!