Mummy Jalapeno Poppers Halloween (Printable)

Cheesy stuffed jalapeños wrapped in crispy dough bandages with spooky candy eyes

# 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
10 - 1 egg, beaten

# Directions:

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 Tips:

01 -
  • The crispy crescent dough tempers the heat perfectly so even spice sensitive guests enjoy them
  • They look impressive but come together in under 40 minutes with pantry ingredients
02 -
  • Soaking seeded jalapeños in cold water for 30 minutes dramatically reduces their heat if you are feeding spice shy crowds
  • The dough strips should overlap slightly but not be too thick or they will not cook through properly
03 -
  • Wear gloves when seeding jalapeños to avoid painful hand irritation later
  • Warm the cream cheese in the microwave for 15 seconds if it is too cold to blend smoothly

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