Mummy Jalapeno Poppers (Printable)

Creamy cheesy jalapeños wrapped in crispy golden dough for festive occasions.

# 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 small gap near the top for the 'eyes'.

06 - Place poppers on the prepared baking sheet. Brush lightly with beaten egg.

07 - Bake for 16-18 minutes, or until golden brown and dough is cooked through.

08 - Cool slightly, then press two candy eyes or olive bits into each popper where you left space for the face.

09 - Serve warm with ranch, sour cream, or salsa for dipping.

01 -

The combination of creamy cheese filling and crispy dough wrapping creates an irresistible texture contrast
These disappear faster than ghosts at dawn, making them perfect for feeding hungry party crowds

02 -

Soaking the jalapeños in cold water for 30 minutes before filling significantly reduces their heat level
Leaving a little extra space for the eyes is crucial because the dough puffs up during baking

03 -

Wear gloves when seeding and handling the jalapeños to avoid accidentally touching your face later
Let the poppers rest for at least 5 minutes after baking so the cheese has time to set slightly