Mummy Jalapeno Poppers (Printer-friendly)
Creamy cheese-filled jalapeños wrapped in golden crescent dough strips for a spooky Halloween appetizer that's crispy, cheesy, and ready in under 40 minutes.
# 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 teaspoon smoked paprika
06 - 1/4 teaspoon 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
10 - 1 egg, beaten
# Method:
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 to 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.
# Expert Tips:
01 -
- These disappear faster than you can bake them and everyone asks for the recipe
- The combination of creamy filling and crispy dough is completely addictive
02 -
- Soaking the seeded jalapeños in cold water for 30 minutes reduces the heat significantly if you are serving sensitive eaters
- The dough strips should be thin because thick dough will not cook through before the cheese starts oozing out
03 -
- Wear gloves when seeding the jalapeños because touching your face afterward is a mistake you only make once
- Leave a bit of the pepper exposed at the top so people can gauge the spice level before biting in