Mummy Jalapeno Poppers (Printable View)

Cheesy stuffed jalapeños wrapped in golden pastry bandages for Halloween

# Ingredient List:

→ 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
10 - 1 egg, beaten

# How to Make It:

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

# Expert Suggestions:

01 -
  • The combination of spicy jalapeño and cool creamy filling creates that perfect addictive bite that keeps people reaching for more
  • They look impressively festive but come together faster than you can carve a pumpkin
  • Watching guests discover the hidden faces never gets old
02 -
  • Wear gloves when seeding jalapeños because the oil absolutely will linger on your hands for hours
  • Leave slightly bigger gaps for eyes than you think you need because the dough puffs and hides them
  • Candy eyes stick best when the poppers are slightly warm not piping hot
03 -
  • Work quickly with the crescent dough because it gets sticky and hard to handle as it warms up
  • Leftover filling makes an incredible dip for tortilla chips the next day
  • Make a double batch because half will disappear before they even reach the serving platter

Go Back