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

  1. Preheat the oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Lay out the roll of crescent dough and cut the dough into ½” wide strips.
  6. 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.”
  7. 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.
  8. Use a tiny dot of mustard (or another condiment) to secure 2 eye sprinkles towards the top of each pickle mummy.

Course: Appetizer Snack