Description
These spooky Mummy Jalapeño Poppers bring the fun to your Halloween spread without any tricks. Just cheesy, spicy treats wrapped in crispy dough bandages that everyone will reach for.
Ingredients
Scale
- 12 medium jalapeño peppers (about 3–4 inches long)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1 tube (8 oz) refrigerated crescent roll dough
- 24 small edible candy eyes
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper. Cut jalapeños in half lengthwise and remove seeds and membranes (wear gloves or coat hands with oil).
- In a medium bowl, combine cream cheese, cheddar, Parmesan, garlic powder, onion powder, and salt until smooth and well mixed.
- Fill each jalapeño half with cheese mixture, creating a slightly rounded top without overfilling.
- Unroll crescent dough and pinch perforations together. Cut into thin strips about 1/4 inch wide.
- Wrap each filled jalapeño with dough strips in a crisscross pattern to resemble mummy bandages, leaving a small gap for the eyes.
- Brush wrapped jalapeños with beaten egg and bake for 15-18 minutes until golden brown.
- During the last 2-3 minutes of baking, add candy eyes to each popper in the space left between bandages.
- Allow to cool for 5 minutes before serving.