1. Preheat oven to 350°; line rimmed baking pan with parchment paper. In medium bowl, stir spinach, cream cheese, mozzarella cheese, sour cream, garlic and 1/2 teaspoon kosher salt; transfer to small zip-top plastic bag and snip bottom corner with kitchen scissors. Makes about 1 1/3 cups.
2. Place mini peppers, cut side up, on prepared pan; fill with spinach mixture. On cutting board, separate crescent rolls; cut each crescent roll lengthwise into 4 strips. Working with 1 mini pepper at a time, wrap 2 crescent roll strips around mini pepper to create "mummy wrappings"; place 2 roasted red pepper pieces on mini peppers to create "eyes."
3. Bake mini peppers 15 minutes or until golden brown. Makes 16 mini peppers.
- 13 g Total fat
- 6 g Saturated fat
- 22 mg Cholesterol
- 500 mg Sodium
- 22 g Carbohydrates
- 2 g Fiber
- 8 g Sugars
- 3 g Added sugars
- 5 g Protein
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Nutritional Information
- 13 g Total fat
- 6 g Saturated fat
- 22 mg Cholesterol
- 500 mg Sodium
- 22 g Carbohydrates
- 2 g Fiber
- 8 g Sugars
- 3 g Added sugars
- 5 g Protein
Directions
1. Preheat oven to 350°; line rimmed baking pan with parchment paper. In medium bowl, stir spinach, cream cheese, mozzarella cheese, sour cream, garlic and 1/2 teaspoon kosher salt; transfer to small zip-top plastic bag and snip bottom corner with kitchen scissors. Makes about 1 1/3 cups.
2. Place mini peppers, cut side up, on prepared pan; fill with spinach mixture. On cutting board, separate crescent rolls; cut each crescent roll lengthwise into 4 strips. Working with 1 mini pepper at a time, wrap 2 crescent roll strips around mini pepper to create "mummy wrappings"; place 2 roasted red pepper pieces on mini peppers to create "eyes."
3. Bake mini peppers 15 minutes or until golden brown. Makes 16 mini peppers.