Mummy Jalapeno Poppers (Printable)
Cheesy stuffed jalapeños wrapped in golden crescent dough bandages, topped with candy eyes for a spooky Halloween presentation.
# 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 and 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 for eyes
10 - 1 egg, beaten for egg wash
# How To Make It:
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 evenly.
04 - Unroll the crescent dough and cut into thin strips approximately 1/4 inch wide.
05 - Wrap each stuffed jalapeño with dough strips, leaving a small gap near the top for the eyes.
06 - Place poppers on the prepared baking sheet and brush lightly with beaten egg.
07 - Bake for 16-18 minutes until dough is golden brown and fully cooked through.
08 - Cool slightly, then press two candy eyes or olive bits into each popper. Serve warm.
# Expert Tips:
01 -
- The dough becomes impossibly golden while keeping the jalapeños tender
- Even people who usually skip spicy food keep reaching for more
02 -
- Soaking seeded jalapeños in cold water for thirty minutes really helps tame the fire
- Leaving gaps for eyes before baking saves you from poking through hot dough later
03 -
- Work quickly with the crescent dough once it is unrolled to keep it from getting too soft
- If your candy eyes will not stick, use a tiny dab of the cheese filling as glue