Mummy Jalapeno Poppers (Print Version)

Cheesy stuffed jalapeños wrapped in golden pastry bandages for a fun Halloween twist on classic poppers.

# What You’ll Need:

→ Peppers & Filling

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→ Wrapping & Decoration

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# Steps:

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 near the top for the eyes.
06 - Place on the prepared baking sheet. Brush lightly with beaten egg.
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 with ranch, sour cream, or salsa for dipping.

# Expert Tips:

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  • They are impossible to stop eating and disappear faster than ghosts at dawn
  • The combination of spicy jalapeño cool cream cheese and buttery crescent dough is absolute perfection
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  • Soak seeded jalapeños in cold water for 30 minutes to reduce heat if serving sensitive eaters
  • Work quickly with the crescent dough once its unwrapped or it becomes sticky and difficult to manage
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  • Use a piping bag or small ziplock bag with the corner cut off to fill the peppers neatly and quickly
  • Chill the wrapped poppers for 10 minutes before baking if the dough becomes too soft to handle

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