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Spooky Mummy Jalapeno Poppers: 12 Terrific Bites!

Spooky Mummy Jalapeño Poppers

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Create fun and spooky mummy jalapeño poppers for your Halloween party. This easy appetizer features creamy cheese-filled jalapeños wrapped in strips of crescent dough, baked until golden, and decorated with edible eyes.

Ingredients

Scale
  • 12 large jalapeño peppers
  • 8 oz cream cheese, softened
  • 4 oz shredded cheddar cheese
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (8 oz) can refrigerated crescent rolls
  • 24 small edible candy eyes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the jalapeños in half lengthwise and remove the seeds and membranes. Wear gloves if you have sensitive skin.
  3. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, minced garlic, salt, and pepper. Mix well until smooth.
  4. Spoon the cream cheese mixture evenly into the hollowed-out jalapeño halves.
  5. Unroll the crescent dough and separate it into triangles. Cut each triangle into thin strips, about 1/4-inch wide.
  6. Wrap the dough strips around the stuffed jalapeño halves to resemble mummy bandages. Leave a small gap for the ‘eyes’.
  7. Place the mummy poppers on the prepared baking sheet.
  8. Bake for 12-15 minutes, or until the crescent dough is golden brown and puffed.
  9. Remove from the oven and let cool slightly.
  10. Press two candy eyes into the cream cheese filling where you left a gap for the eyes.
  11. Serve warm and enjoy your spooky creation!

Notes

  • For milder poppers, remove all seeds and membranes from the jalapeños.
  • You can substitute other cheeses like Monterey Jack or pepper jack for added flavor.
  • Ensure the cream cheese is well-softened for easier mixing and spreading.
  • If candy eyes are not available, you can use small dots of black food coloring or tiny pieces of olive.

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