Description
These Jalapeno Popper Mummies are a spooky and delicious twist on the classic appetizer, perfect for Halloween parties or any fun gathering. Creamy and cheesy jalapeño poppers wrapped in flaky crescent dough and topped with candy eyeballs, these mummies are sure to be a hit!
Ingredients
Scale
Jalapeno Poppers:
- 10 fresh jalapeños, halved lengthwise and seeded
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Crescent Dough:
- 1 package (8 oz) refrigerated crescent roll dough or crescent sheet
- 20 small candy eyeballs
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix cheeses: In a medium bowl, mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and salt until smooth.
- Fill jalapeños: Fill each jalapeño half with the cheese mixture.
- Wrap with dough: Unroll the crescent dough and cut into thin strips. Wrap the dough strips around the stuffed jalapeños, leaving space for eyes.
- Bake: Place the wrapped jalapeños on the baking sheet, brush with egg wash, and bake for 13–15 minutes until golden.
- Add eyes: Press two candy eyeballs into each mummy and serve warm.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation.
- Use crescent roll dough sheets for easier wrapping.
- Substitute candy eyeballs with sour cream and black sesame seeds if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 20mg
