Description
These Halloween Jalapeno Poppers Mummy are a spooky and delicious appetizer perfect for festive gatherings. Stuffed with a creamy cheese mixture and wrapped in golden crescent roll dough strips, they’re fun to make and even more fun to eat, topped with mini candy eyeballs for a playful touch.
Ingredients
Scale
Peppers and Filling
- 1 pound jalapeno peppers (8 to 12 jalapeños depending on size)
- 8 ounces cream cheese at room temperature
- 5 ounces shredded Monterey Jack cheese
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- Pinch ground black pepper
Dough and Topping
- 1 crescent roll dough sheet without perforations (8 ounces)
- 1 large egg
- 1 tablespoon milk
- 16 to 24 mini candy eyeballs
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a rimmed baking pan with parchment paper to prevent sticking.
- Prepare Peppers: Cut each jalapeno pepper in half lengthwise. Use a small spoon to remove all seeds and membranes carefully to reduce the heat and create space for the filling.
- Make Cheese Filling: In a medium bowl, mash together the cream cheese, shredded Monterey Jack cheese, garlic powder, onion powder, kosher salt, paprika, and black pepper until the mixture is smooth and well combined.
- Fill Peppers: Spoon the cheese mixture into each pepper half, filling them generously.
- Prepare Dough Strips: Roll out the crescent roll dough on a work surface. Using a pizza cutter, cut the dough into thin strips crosswise, which will be used to wrap the peppers.
- Wrap Peppers: Wrap 2 to 3 strips of dough around each filled pepper half, leaving a space near the top for the candy eyeballs. Place the wrapped peppers cut side up on the prepared baking pan.
- Apply Egg Wash: In a small bowl, whisk together the egg and milk until smooth. Use a pastry brush to lightly brush the wrapped peppers with the egg wash to help them brown nicely in the oven.
- Bake: Bake in the preheated oven until the peppers are tender and the dough is golden brown. Small peppers will take about 16 minutes, while larger ones may need up to 28 minutes.
- Cool and Decorate: Allow the poppers to cool for 5 minutes, then carefully place two mini candy eyeballs on each popper to create a mummy look. Serve warm for best taste.
Notes
- If using crescent roll dough with perforations, press the seams firmly to seal before cutting to prevent filling leakage.
- Ensure cream cheese is at room temperature for a smooth filling mixture without lumps.
- Mini sweet peppers can be used as a milder alternative; use about 1 pound (16 peppers), double the dough and eyeballs. Bake for 18 to 22 minutes.
- For easier handling, use a small spoon or piping bag to fill the peppers without spilling.
Nutrition
- Serving Size: 1 popper
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
