Mummy Jalapeno Poppers (Printable Version)

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

# What You'll Need:

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

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

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. Serve warm.

01 -

The combination of cool cream cheese filling and spicy pepper creates this perfect balance that keeps people reaching for more
Kids go absolutely wild for the googly eyes and adults secretly love them just as much

02 -

Wear gloves when seeding jalapeños or wash your hands thoroughly three times with soap
The dough strips should be thin enough to wrap easily but thick enough not to break

03 -

Cooked bacon bits mixed into the filling take these to a whole new level
Leave slightly more space than you think for the eyes since the dough puffs during baking