Jalapeno Mummy Poppers with Ranch Dressing & Dip

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• 3 red mini sweet peppers, halved lengthwise
• 5 large jalapeno peppers, halved lengthwise
• ½ cup Cream cheese
• ¼ cup Toby’s Ranch Dressing & Dip
• 2 tbsp Parmesan cheese, shredded
• 6 oz Puff pastry, rolled out and cut into thin strips

Gather all ingredients. Preheat the oven to 425 F and line a baking sheet with parchment paper. 

In a bowl, add cream cheese, Toby’s Ranch Dressing & Dip, and parmesan cheese. Mix until well combined. Arrange peppers on a baking sheet and spoon in about a tablespoon of the cream cheese mixture. Sprinkle with a bit more parmesan, then drape over with cut portions of the puff pastry. Roll two small balls of pastry for each pepper and place them like eyes.

Bake the peppers for 10 minutes until the cheese is melted and the pastry is golden brown. Use beet juice or a small amount of food coloring for the eyes and dab with a small brush.

Serve with a ramekin of more ranch and enjoy your Jalapeno Mummy Poppers!