Mummy Jalapeno Poppers (Printable)

Creamy cheesy stuffed jalapeños wrapped in crispy crescent dough bandages, topped with candy eyes for a spooky Halloween treat.

# What You'll Need:

→ Peppers & Filling

01 - 8 fresh jalapeños, halved and seeded
02 - 4 oz cream cheese, softened
03 - 1/2 cup shredded cheddar cheese
04 - 1 garlic clove, minced
05 - 1/4 tsp smoked paprika
06 - 1/4 tsp onion powder
07 - Pinch of salt & black pepper

→ Wrapping & Decoration

08 - 1 can (8 oz) refrigerated crescent roll dough or puff pastry
09 - 32 small candy eyes or sliced black olives for eyes
10 - 1 egg, beaten for egg wash

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Combine cream cheese, cheddar cheese, garlic, smoked paprika, onion powder, salt, and pepper in a medium bowl until smooth.
03 - Fill each jalapeño half with the cheese mixture, smoothing the top evenly.
04 - Unroll the crescent dough and cut into thin strips approximately 1/4 inch wide.
05 - Wrap each stuffed jalapeño with dough strips, leaving a small gap near the top for the eyes.
06 - Place wrapped poppers on the prepared baking sheet and brush lightly with beaten egg.
07 - Bake for 16-18 minutes until dough is golden brown and fully cooked through.
08 - Cool slightly, then press two candy eyes or olive bits into each popper where you left the face gap. Serve warm.

# Expert Tips:

01 -
  • These are the appetizer that disappears first at every party, and they look way more impressive than they actually are to make.
  • The creamy cheesy filling balances the heat perfectly, so even people who are spice wary end up reaching for seconds.
02 -
  • If you are worried about the heat level, soak the seeded jalapeños in cold water for 30 minutes before filling them.
  • The dough strips should be thin enough that they cook through completely, or you will end up with raw dough under the wraps.
03 -
  • Wear gloves when seeding and handling jalapeños, and do not touch your face afterward.
  • Work quickly with the crescent dough once it is unrolled, or it will get warm and difficult to cut into neat strips.

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