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These mummy jalapeno poppers are cheese, peppers, garlic, then wrapped in puff pastry and baked to perfection. The ultimate Halloween appetizer! Although these are so delicious and easy to make, I recommend making them year-round.
If you love fun holiday treats, these mummy cookies are another great option!
Why I Love These Mummy Jalapeno Poppers
- They’re a bit sweet and a tad bit spicy the perfect combo!
- These are so delicious that both adults and kids will love them. The kids can also help make these.
- Perfect for potlucks, holiday parties, and trick or treaters.
Ingredient Notes
Crescent Dough – I used a can of store-bought refrigerated original crescent dough.
Cream Cheese – Make sure it’s softened at room temperature.
Jalapeno Peppers – Discard the ribs and seeds, if serving to kids. If you want them extra spicy, don’t remove the ribs or seeds.
How To Make
- Preheat the oven to 400 degrees F.
- In a large bowl, mix the softened cream cheese, garlic, cheddar cheese, and scallions. Season with salt and pepper.
- Slice the jalapenos lengthwise and discard the seeds and ribs.
- Spoon the cream cheese mixture into the jalapenos.
- Roll out the crescent dough on a lightly floured surface. Gently pinch the perforated seam. Slice the dough into thin strips.
- Wrap 1 strip around the jalapeno, making sure to leave space for the candy eyes.
- To make the egg wash, whisk 1 egg and 1 tbsp of water. Brush the mummy jalapeno poppers with the egg wash.
- Bake for 12 minutes and place 2 candy eyes on each jalapeno popper. Enjoy!
Top Tips
- Place the candy eyes on the mummy jalapeno poppers the second they come out of the oven. The hot cheese will help the eyes stick.
- These are vegetarian, but feel free to add cooked chorizo or crispy bacon to the cream cheese mixture.
- You can also finely dice jalapenos and add them to the filling mixture.
- Don’t overstuff the jalapenos otherwise the filling will ooze out.
Do I Serve These Warm Or Cold?
I recommend letting them cool for at least 10 minutes before serving. Definitely serve them warm.
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Mummy Jalapeno Poppers
Ingredients
- 10 large jalapenos
- 8 ounces cream cheese, softened
- 1/2 cup cheddar cheese, shredded
- 2 garlic cloves , finely minced
- 2 scallions
- 1 can crescent dough
- 1 egg
- 1 tbsp water
- salt and pepper to taste
- 40 candy eyes
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, mix the softened cream cheese, garlic, cheddar cheese, and scallions. Season with salt and pepper.
- Slice the jalapenos lengthwise and discard the seeds and ribs.
- Spoon the cream cheese mixture into the jalapenos.
- Roll out the crescent dough on a lightly floured surface. Gently pinch the perforated seam. Slice the dough into thin strips.
- Wrap 1 strip around the jalapeno, making sure to leave space for the candy eyes.
- To make the egg wash, whisk 1 egg and 1 tbsp of water. Brush the mummy jalapeno poppers with the egg wash.
- Bake for 12 minutes and place 2 candy eyes on each jalapeno popper. Enjoy!
Notes
- Place the candy eyes on the mummy jalapeno poppers the second they come out of the oven. The hot cheese will help the eyes stick.
- These are vegetarian, but feel free to add cooked chorizo or crispy bacon to the cream cheese mixture.
- You can also finely dice jalapenos and add them to the filling mixture.
- Don’t overstuff the jalapenos otherwise the filling will ooze out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
