Jalapeno Popper Mummies

5 from 1 vote

Jalapeno Popper Mummies

Halloween fun meets cheesy goodness in these spooky jalapeno popper mummies, wrapped in crescent dough and topped with googly eyes.

Prep Time25

Cook Time15

Total Time40

Course: Appetizer

Cuisine: American, Mexican

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

1 (8-ounce) package cream cheese, softened
1 cup shredded Mexican cheese
½ teaspoon onion powder
½ teaspoon garlic salt with parsley flakes
dash of chili powder
10 jalapeno peppers, halved and seeded
1 (12-ounce) can crescent rolls
1 egg
1 tablespoon water
candy eyeballs

Instructions

Preheat oven to 375°F.
In a medium bowl, mix cream cheese, Mexican cheese, onion powder, garlic salt, and chili powder until combined and smooth.
Spoon a few tablespoons of this mixture into each of the pepper halves.
Unroll the crescent rolls onto a large cutting board and divide into 2 triangles, making a rectangle by pushing the perforations together. Do this for the remaining 6 triangles to make 4 rectangles. Using a pizza cutter, cut each triangle into 10 pieces lengthwise, for a total of 40 pieces of dough.
Wrap strips of dough twice around each pepper to look like “bandages” making sure to stretch the dough slightly as you wrap the pepper. Be sure to leave room towards the top of the pepper to add eyeballs.
Place peppers onto ungreased cookie sheet, cut side up.
Make egg wash in a small bowl by combining the egg and water and brushing onto the tops of the peppers.
Bake for 14-16 minutes, or until golden brown on top.
Add eye balls in the space for the face and serve warm.

Video

Notes

Make ahead. Prepare them a day ahead of time, but do not bake. Instead, place them on a plate and cover with plastic wrap. Bake before serving.

Leftovers. Store the poppers in an airtight container in the refrigerator for 1-2 days, or place them in a freezer-safe container or bag and store in the freezer for up to 2 months.

Nutrition