Get wrapped up in the good stuff!
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
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- Cut sweet peppers in half, leaving the stem on. Discard the seeds and set peppers aside.
- Add cauliflower rice to a microwave-safe bowl. Cover and heat in the microwave for 3-5 minutes.
- Meanwhile, crack eggs into a medium bowl and beat lightly until combined.
- 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
- Using a spoon or small spatula, fill each sweet pepper half with the cauliflower rice filling.
- Unroll crescent dough onto a prepared surface and slice into thin strips.
- 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!
- Place wrapped peppers about 1 inch apart on the prepared baking sheet.
- Transfer peppers to the oven and bake for 15-17 minutes, or until the dough turns golden brown.
- 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!
