Description
These Halloween Jalapeno Poppers Mummy are a spooky and delicious appetizer perfect for Halloween parties. Cream cheese and Monterey Jack cheese are seasoned and stuffed into jalapeno halves, then wrapped in crescent roll dough strips to create a mummy look, complete with candy eyeballs. Baked to golden perfection, these poppers offer a creamy, cheesy, and mildly spicy bite with a fun festive appearance.
Ingredients
Scale
Main Ingredients
- 1 pound jalapeno peppers (8 to 12 jalapeños depending on size) or mini sweet peppers
- 8 ounces cream cheese at room temperature
- 5 ounces shredded Monterey Jack cheese
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika
- Pinch ground black pepper
- 1 crescent roll dough sheet without perforations (8 ounces)
- 1 large egg
- 1 tablespoon milk
- 16 – 24 mini candy eyeballs
Instructions
- Preheat Oven: Preheat 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 and use a small spoon to remove and discard all seeds and membranes for less heat.
- Make Filling: In a medium bowl, mash together cream cheese, shredded Monterey Jack cheese, garlic powder, onion powder, kosher salt, paprika, and black pepper using a fork until well combined and smooth.
- Fill Peppers: Spoon the cream cheese mixture into each jalapeno half, filling generously and evenly.
- Cut Dough: Roll out the crescent roll dough sheet on a work surface and cut into thin strips crosswise using a pizza cutter.
- Wrap Peppers: Wrap 2 to 3 dough strips around each filled jalapeno half, leaving a space at the top for the candy eyeballs. Place the wrapped peppers cut side up on the baking pan.
- Apply Egg Wash: In a small bowl, whisk together egg and milk until smooth. Lightly brush the dough on the peppers with the egg wash using a pastry brush to create a golden finish.
- Bake: Bake the peppers in the preheated oven until the peppers are tender and the dough is golden brown. Small peppers take about 16 minutes, while larger ones may need up to 28 minutes.
- Add Eyes and Serve: Allow the poppers to cool for 5 minutes, then place two mini candy eyeballs on each popper to complete the mummy look. Serve warm for best taste.
Notes
- If using crescent roll dough sheet with perforations, press the perforations together firmly to seal before cutting to avoid dough tearing during wrapping.
- Ensure cream cheese is at room temperature to make mixing easier and avoid clumps in the filling.
- Mini sweet peppers can be substituted for jalapenos (1 pound or about 16 peppers). This will yield about 32 popper halves and requires doubling the dough and candy eyeballs.
- Bake mini sweet pepper poppers for 18 to 22 minutes until tender and golden.
- Adjust baking time based on pepper size to avoid overcooking or undercooking.
Nutrition
- Serving Size: 1 popper
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
