Mummy Pickle Poppers
Yield
24
Difficulty Level
Intermediate
These spicy Mummy Pickle Poppers are sure to be a hit at your Halloween parties! Stuff your favorite dill pickles with a spicy cream cheese mixture and wrap them in dough to create a fun monster-themed snack. Recipe by Attempts At Domestication
Mt Olive Pickles
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Ingredients
12 Mt Olive Kosher Baby Dill pickles
8 oz cream cheese (softened)
3 tbsp Mt. Olive Dill Relish
¼ tsp salt
¼ tsp pepper
½ tsp paprika
3 tbsp hot sauce
¼ cup bacon bits
1 cup shredded Colby Jack cheese
~10 fresh chive stems (equal to ~1 tbsp chopped)
1 roll crescent dough
Small eye sprinkles
Instructions
- Preheat the oven to 375°F.
- Add softened cream cheese, relish, spices, hot sauce, bacon, cheese, and chives to a bowl. Stir between adding each ingredient to incorporate them evenly into the cream cheese.
- Cut Mt. Olive Kosher Baby Dills in half lengthwise. Use a ¼ tsp or a small scoop to hollow out each half of the pickle. Pat the exterior and interior of each pickle dry with a paper towel.
- Fill each half of the pickle with the cream cheese mixture. It takes approximately 1 ½ - 2 tbsp of filling to fill each half. Top the filled pickles with an extra sprinkle of cheese.
- Lay out the roll of crescent dough and cut the dough into ½” wide strips.
- Starting at the top of the pickle, wrap the dough in a diagonal pattern to the bottom of the pickle. Then wrap the rest of the dough back up the pickle in a diagonal pattern going in the opposite direction. This creates the look of the mummy “bandages.”
- Lay the wrapped pickles on a baking sheet lined with parchment paper. Bake the pickle poppers for 18-20 minutes at 375°F until the dough turns golden brown.
- Use a tiny dot of mustard (or another condiment) to secure 2 eye sprinkles towards the top of each pickle mummy.
Course: Appetizer Snack