An adorable take on jalapeño poppers, these sweet pepper "mummies" are stuffed with a gently spicy mix of Mexican chorizo, cream cheese, sharp cheddar, and cilantro.
1/3 cup (3 oz.) bulk Mexican chorizo sausage, or links with casings removed
8 ounces cream cheese, at room temperature
8 ounces shredded sharp cheddar cheese
1/4 cup finely chopped cilantro
1/4 teaspoon red chile flakes
Flour, for rolling out dough
1 package (8 oz.) refrigerated crescent roll dough (not butter flavor), well chilled
12 large gypsy peppers (about 4 in. long, also called sweet mini peppers), cut in half lengthwise and seeded, stems intact
1 large egg, lightly beaten
1/4 cup sour cream
2 tablespoons canned sliced black olives, roughly chopped
How to Make It
Cook chorizo in a medium frying pan over medium heat, stirring occasionally, until browned, about 5 minutes. Let cool.
Preheat oven to 400°. In a small bowl, stir together cream cheese, cheddar, chorizo, cilantro, and chile flakes.
Lightly sprinkle a work surface with flour. Unroll crescent roll dough and lightly roll to about 9 by 13 in. to eliminate seams. Using a sharp knife or pizza cutter, cut dough crosswise into 24 strips, each about 1/2 wide.
Fill each pepper half with cream cheese mixture, mounding it slightly. Wrap each pepper half all the way around with a strip of dough, leaving space between successive wraps and tucking ends in. Place peppers on a parchment paper-lined baking sheet and brush tops of dough with beaten egg.
Bake until pastry is golden brown, 10 to 12 minutes. Transfer to a platter and let cool about 10 minutes. Using a pastry bag or a resealable plastic bag with the corner cut off, pipe 2 dots of sour cream onto each pepper for eyes. Place an olive piece on each sour cream dot and serve immediately.
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